home iconhome iconRecipe Archive
arrow right iconarrow right icon
Asian Recipes
Creamy Spiced Lentil Curry

Creamy Spiced Lentil Curry

with Roasted Cauliflower, Sweet Potato and Spinach

Read more

Looking for a tasty midweek dinner option? Try cooking up our Creamy Spiced Lentil Curry in just 20 minutes for a balanced and tasty dinnertime.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Cauliflower Florets

1 pack(s)

Diced Sweet Potato

1 pot(s)

Ground Cumin

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 bunch(es)


1 unit(s)


1 pack(s)


1 pot(s)

Zanzibar Curry Spice Mix


200 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder


50 milliliter(s)

Water for Curry

1 bag(s)

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1724 kJ
Energy (kcal)412 kcal
Fat21.0 g
of which saturates16.0 g
Carbohydrate42 g
of which sugars8.0 g
Protein14 g
Salt1.12 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 210°C. Pop the cauliflower florets and diced sweet potato on two separate baking trays. Sprinkle the ground cumin over both of them. Drizzle with oil and season with salt and pepper. Toss to coat. Roast in your oven until browned and tender, about 18 mins.


Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Halve the lime. Drain and rinse the lentils in a sieve.


Heat a drizzle of oil in a large saucepan over medium high heat. Once hot, add the shallot and cook, stirring, until softened, 2-3 mins. Add the garlic and Zanzibar curry spice mix and cook, stirring, for 1 minute.


Add the coconut milk, stock powder and water (see ingredients for amount), mix well then add the lentils. Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.


Add the spinach to the lentils and handful at a time and stir until it has all wilted, 2-3 mins. Once the cauliflower and sweet potato are cooked, add to the lentils and stir through with half the coriander and a squeeze of lime juice. Taste and add more salt and pepper if you like. Cut any remaining lime into wedges.


Divide the curry between bowls, top with the remaining coriander and serve with any remaining lime wedges. Enjoy!