Dairy Free

Gluten & Grain Free

Egg Free

Serves: 8

Prep time: 15 mins

Cooking time: 45 mins


  • 2 tbsp coconut oil
  • 1 tbsp crushed garlic
  • 1 tbsp grated ginger
  • ½ – 1 tsp chilli flakes
  • 1 large onion, sliced
  • 1 tbsp ground tumeric
  • 1 tbsp red curry powder
  • 2 tsp garam masala
  • 1 tsp pink rock salt
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • black pepper
  • 2 tbsp rice malt syrup (or honey)
  • 3 x vegetable stock cubes
  • 2 cups red lentils
  • 2 x 425g cans diced tomatoes
  • ½ small cauliflower, broken into florets
  • 1 head broccoli, broken into florets
  • 2 large carrots, sliced 1 cm pieces
  • 3 stalks celery, sliced 1cm pieces
  • 2 large zucchini, sliced 2 cm pieces
  • 2 x 400g cans coconut milk (or cream)
  • 1 cup smooth peanut butter
  • juice of 1 lime or lemon
  • 1 cup coriander, chopped roughly


  • Place lentils into strainer and rinse with cold water until clear.
  • Heat oil in large saucepan to medium high, add garlic, ginger, chilli flakes and onion and cook 5 minutes, stirring.
  • Add  tumeric, curry powder, garam masala, salt, cumin, ground coriander and pepper and stir cooking for 2 minutes.
  • Add 1 litre of water, rice malt syrup, stock cubes, lentils, tomatoes, cauliflower, broccoli, carrots, celery and zucchini and stir well.
  • Cover and bring to the boil, reduce heat and simmer for 30 minutes, until lentils and vegetables cooked.
  • Stir in coconut milk and peanut butter and simmer for a further 8-10 minutes.
  • Remove from heat and stir in lemon/lime juice and fresh coriander.
  • Serve alone or with seed bread.


More water can be added if it becomes too thick during cooking.

Stir occasionally to prevent lentils sticking to the bottom of the pan.

Sometimes I use more liquid, and thicken more with a little cornflour and water mixed together and poured in.


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