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Creamy Spiced Lentil Curry

Creamy Spiced Lentil Curry

with Roasted Cauliflower, Sweet Potato and Spinach

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Spiced Lentil Curry in just 20 minutes for a delicious and speedy meal.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Cauliflower Florets

200 grams

Diced Sweet Potato

1 sachet


1 unit(s)

Garlic Clove

½ unit(s)


1 pack(s)

Brown Lentils

1 sachet

Zanzibar Style Curry Powder


200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste


100 grams

Baby Spinach

Not included in your delivery

50 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1949 kJ
Energy (kcal)466 kcal
Fat20.7 g
of which saturates16.7 g
Carbohydrate50.3 g
of which sugars11.6 g
Protein15.1 g
Salt1.53 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 230°C/210°C fan/gas mark 8.
b) Halve any large cauliflower florets, then pop onto a baking tray. Add the diced sweet potato to another tray. Sprinkle the ground cumin over both of them.
c) Drizzle with oil and season with salt and pepper. Toss to coat.
d) When the oven is hot, roast until browned and tender, 18-20 mins.


a) While the veg roasts, peel and grate the garlic (or use a garlic press).
b) Halve the lime.
c) Drain and rinse the lentils in a sieve.


a) Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once hot, add the garlic and Zanzibar style curry powder and cook, stirring, for 30 secs.


a) Add the coconut milk, veg stock paste and water for the curry (see ingredients for amount) to the pan.
b) Mix well, then stir in the lentils.
c) Season with salt and pepper, then bring to a simmer and cook for 4-5 mins, stirring occasionally.


a) Add the spinach to the lentils a handful at a time and stir until wilted and piping hot, 2-3 mins.
b) Once the cauliflower and sweet potato are cooked, add them to the lentils and squeeze in a little lime juice.
c) Add a splash of water if the curry is a bit too thick. Taste and season if needed.
d) Cut any remaining lime into wedges.


a) Share the creamy lentil curry between your bowls.
b) Serve with the lime wedges for squeezing over. Enjoy!