Vegan lentil and spinach curry – simple and quick!

This vegan lentil and spinach curry is one of my favourite meals to cook. Why, you ask? Because it’s dead easy to make and very filling. It’s also rich very rich in protein – non-vegan protein police, eat your heart out, lol! If you want to know how to cook this, just keep on reading 🙂

Guys, I’m just going to admit straight up that writing recipes is so much more difficult than I imagined! I take my hat off to food bloggers, because jeez,  it’s no joke! One of the reasons I find it difficult to write recipes is because I cook by eye – aka no measuring. I just add a little bit of this and a little bit of that, and it works 99.5% of the time.

In fact, I’ve never owned a measuring spoon. The only measuring equipment I have in my kitchen are scales, and they’re there for the times I pretend to be a! Well… I learned how to cook from my mum and I never saw her measuring a thing. So maybe that has something to do with it? Okay, once again I’m digressing, but you get my drift right?

Now that we’ve got that out of the way, I want you to use this (and every other recipe) I write as guide. I also think you should view other recipes you see on the internet or in books the same. That’s just because when it comes down to it, we all have different taste buds. I may tell you ¼ tablespoon of something and even though that quantity is great for me, it may too much or too little for you. And, mind you, I’m not saying this just because of my lack of measuring skills, I promise, lol! Enough talk, let’s get to the recipe.


Vegan lentil and spinach curry – simple and quick!

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 1 1x


  • 100 g Red lentils
  • 100 g Chopped tomatoes Tinned is fine
  • 1 tbsp Tomato puree
  • 100 g Spinach Fresh
  • 2 small Shallots Finely chopped
  • 2 small Cloves of garlic
  • 1/2 tsp Garam masala
  • 1/2 tsp Cumin optional
  • 1/4 tsp Cinnamon optional
  • 2 tbsp Coriander chopped
  • 1/2 Lime quartered
  • 1/2 small scotch bonnet optional
  • 1/2 vegetable stock cube


  • Put all ingredients (with the exception of the spinach coriander and lime) in saucepan then add 200ml of water. Bring to the boil and then turn the heat all the way down

  • Allow to cook for about 20 mins or until the lentils are softened then add the spinach and allow to wilt.

  • Take the saucepan off the heat and add the coriander. The heat in the saucepan will ‘cook’ the coriander.

  • Serve with plain rice, pilau rice, naan bread or whatever you fancy. Enjoy!

  • Category: Lunch/Dinner

Keywords: Lentil, Spinach




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