Creamy Coconut Lentil Curry

A healthy vegan curry packed full of delicious flavour.




Shemin’s Curry Paste and Indian Breads
Creamy Coconut Lentil Curry (1)


1 tbsp oil or coconut oil

1 onion, sliced

100g Shemin’s Indian Curry Paste or Goan Curry Paste

100ml water

1 tbsp tomato puree

400ml coconut milk

410g tin green lentils, drained

2x 400g tin chickpeas, drained

200g bag spinach, washed

1 tsp Garam Masala

Lime juice, to taste

1 chopped chilli (to garnish)

1 tbsp coriander (to garnish)

1 pack Shemin’s Indian Breads of your choice!

All ingredients are available to purchase in our Farm Shop


  1. Heat the oil in a pan and gently cook the onions until they begin to turn golden.
  2. Add in your curry paste, along with 100ml of water and the tomato puree. Simmer for a couple of minutes, until aromatic. Pour in the coconut milk and simmer for another minute.
  3. Add the lentils and chickpeas, then simmer for 15 minutes.
  4. Stir in the spinach and cook until wilted.
  5. Add the garam masala and lime juice to taste.
  6. Garnish with chillies and fresh coriander.
  7. Serve with rice and of course, Shemin’s Indian Bread.