Supergreens Lentil Curry
This is a great way to add more greens into your meals in a delicious and vibrant way! The greens are steamed quickly and blended with coconut milk and spices to create a creamy, flavourful sauce. It’s a simple and satisfying dish that can be ready in just 10 minutes.
Takes 10 minutes
Serves 2
Ingredients
Base Sauce:
- 2 cloves of garlic
- A thumb-sized piece of ginger approx. 1 tablespoon minced
- ½ a bunch of scallions green onions (approx. 4)
- ½ green chilli
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 tablespoons tamari soy sauce
- 1 tablespoon maple syrup or liquid sweetener of choice
- ½ teaspoon black pepper
- 1 x 400g tin of coconut milk keep 3-4 tbsp for garnish
- Juice of ¾ of a lime
Supergreens:
- 100 g baby spinach approx. 4 cups or rocket (arugula) (approx. 4 cups)
- 100 g broccoli approx. 1 cup florets
- 1 small courgette zucchini (approx. 1 cup, chopped)
Beans & Pulses
- 1 x 400g tin of butter beans approx. 1¾ cups
- 1 x 400g tin of cooked lentils approx. 1¾ cups
Optional
- 10-15 cherry tomatoes
To Garnish:
- Chilli flakes
- Pickled red onion
- A small bunch of fresh coriander cilantro or other fresh herbs of choice
Instructions
Prepare the aromatics:
- Peel and finely chop 2 cloves of garlic and a 10g (0.35 oz) piece of ginger. Finely chop 4 scallions (green onions), removing any limp outer leaves, and chop ½ a green chilli.
Drain the beans and lentils:
- Drain and rinse the 400g (14 oz) tin of butter beans and 400g (14 oz) tin of cooked lentils thoroughly.
Prepare the vegetables:
- Chop 10-15 cherry tomatoes in half. Finely dice 100g (3.5 oz) of broccoli and 1 small courgette (zucchini).
Steam the greens:
- Fill and boil the kettle, then pour it over 100g (3.5 oz) of baby spinach (or rocket), the diced broccoli, and the diced courgette. Leave to sit for 5 minutes with a lid on.
Blend the sauce:
- Drain the spinach, broccoli, and courgette, then add them to a blender along with 1 x 400g (14 oz) tin of coconut milk (reserving 3-4 tbsp for garnish), ¾ lime juice, 2 tablespoons of curry powder, 2 teaspoons of ground cumin, 1 teaspoon of salt, 2 tablespoons of tamari/ soy sauce, 1 tablespoon of maple syrup, and ½ teaspoon of black pepper. Blend until smooth.
Cook the sauce:
- Pour the blended sauce into a medium saucepan or frying pan and heat on high heat. Taste and adjust seasoning to your liking.
Add the remaining ingredients:
- Once the sauce is warm, add the drained butter beans, lentils, and halved cherry tomatoes. Stir to combine.
Simmer the curry:
- Bring the curry to a boil, stirring occasionally to ensure it doesn’t stick to the pan. Once boiling, reduce the heat and simmer for 2 minutes.
Garnish and serve:
- Remove the curry from the heat and garnish with chilli flakes, pickled red onions, and freshly chopped coriander (cilantro). Serve hot.
Uhm but when do I add the garlic, the ginger, spring onions and the green pepper??
You put them in the blender with the other sauce ingredients
Follow the recipe.
Bake the garlic in some oil. Then add the sauce.
Mix the green peper, spring onion & ginger seperate with some salt and olive oil. Use it as a garnisch.
Optional, bread with goat cheese.
Enjoy!