Red Lentil Curry with Coconut Milk


  • ½ tbsp oil (or broth/water)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  •  ¼ tsp salt
  •  ⅛ tsp black pepper
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 192g red split lentils, rinsed (see notes if using different lentils)
  • 2 cup vegetable broth or water
  • 450ml diced tomatoes, canned (or fresh)
  • 237 ml coconut milk
  • 240g chickpeas
  • Pinch of cinnamon
  • 15g spinach, packed*

*Ingredient not available from Harmless


  1. Heat oil or broth/water in a deep saute pan over medium heat. Add onion and garlic. Season with salt and pepper. Saute for 3 minutes until softened and fragrant.
  2. Add the curry powder and cumin. Toast the spices for 1 minute.
  3. Add broth, lentils and diced tomatoes. Raise the heat to bring to a low boil. Then reduce the heat to a simmer and simmer with the lid on for 10-15 minutes until the lentils are tender. Stir periodically.
  4. Add the coconut milk, chickpeas, and dash of cinnamon. Cook, uncovered, for another 5 minutes until heated through. Taste and adjust the flavour as desired. Add some spice with a chilli powder, red chilli flakes, chilli garlic sauce, or other hot sauce if you would like a spicier curry!
  5. Stir in the spinach and remove from heat.
  6. Serve with turmeric rice or a rice of your choosing, roasted vegetables, and/or Indian naan bread.