July 22, 2020
Serves: 2
Prep Time: 45 mins
  1. Heat the coconut oil in a large pan over medium-high heat. Add the cumin, garam masala and turmeric and cook until fragrant about 1 minute. Add the garlic to the pan and cook for about 2 minutes.
  2. Then add in the can of tomatoes, lentils, cayenne pepper, water and ginger to the pan giving it all a good stir. Bring everything to the boil then allowing to simmer for about 25 minutes, or until the lentils are soft.
  3. Once the lentils are soft and the curry is thick, add in the coconut milk and bring the pan back to a simmer for around 10 minutes.
  4. Serve with brown rice or wholemeal pita. Top with coriander and fresh lime. Enjoy!


  • 1 tbsp coconut oil
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 5 garlic cloves, crushed
  • 1x 400 g can of tinned tomatoes
  • 2 inches ginger, grated
  • 1 tablespoon turmeric
  • 1/2 cup dried green lentils
  • 1/4 tsp cayenne powder
  • 1 cup water
  • ½ can coconut milk
  • Coriander

Feel free to share all your lovely creations with me on instagram @jennifermedhurst or twitter @jennmedhurst

More Recipes

© 2015 - 2020 JENNIFERMEDHURST.COM | All rights reserved