Creamy Coconut Lentil Curry


This easy to make Creamy Coconut Lentil Curry takes less than an hour to make (mostly hands off time) and is packed full of delicious Indian flavors. It’s a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. Make extras any you’ll have a giant smile on your face at lunch the next day.

To find the recipe go to

Please follow and like us:

Surprising Delicious Banana & Red Lentil Curry


Yep, they drive me absolutely banana’s!

If you’ve been following me on our ‘saving waste’ journey through what I do at The Real Junk Food Project Portsmouth you’ll know for a fact that there isn’t a week that goes by that we don’t get a bunch of banana’s!    They are probably one of the main things we receive each week and it not only annoys me greatly, it actually still does excite me!


Cos I get to do wonderfully delicious dishes like this curry.  Because, it’s just fantastic to make meals with fruits and vegetables that you’d not normally consider eating.  Banana’s, when they are brown and very over-ripe are when they are at their best, and in this curry they work wonders next to the protein packed red lentils.

This dish was a real hit at our Monday Night Cafe Night, and we reckon you’ll be making it at home once you get a hold of this recipe!

p.s this recipe was helped along by it’s original creator at SarahSuperfluous


What you’ll need:

(makes 4)

4 or 5 large-ish sized very ripe banana’s (green one’s just wont do!) chopped
100-150g of split red lentils (wash thoroughly first) – depends how thick you want it
1 can – 2 can’s of coconut milk/cream – if you prefer it more korma-ish then go for 2
200ml veg stock if sauce becomes too thick
1 large red onion, finely chopped
1 bell pepper finely chopped
3 cloves of garlic, finely chopped
2 tablespoon of tomato purée
Juice of one lime or 1 tablespoon of the bottled stuff
3 tablespoon ground almond powder
1 tablespoon garam masala
2 tablespoon curry powder
½ tablespoon of chilli powder
1 tablespoon mustard seed
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon turmeric

I know this seems a lot but it’s really just herbs and spices, you don’t need to much of anything else to be fair!

What you’ll need to do:

On a medium heat fry the onion, pepper, mustard seeds and garlic until soft and brown with a little olive oil.   In a separate bowl mix the almond, lime juice, garam masala, chili powder, cumin, curry, coriander, turmeric and with a tiny bit of warm water to make a paste. Then add this to the onions and garlic, along with the tomato puree. Mix it all well, letting all the flavors come together.

Next slowly stir in the coconut cream over a low heat until it starts to thicken, then add the red lentils and half the banana’s.  Leave to simmer for around 30 minutes and add any stock if you think it’s getting too thick. After 30 minutes add the rest of the banana’s and simmer for another 30 mins (if needed) and then serve on some lovely basmati rice with some pitta bread or naan.

Believe me, you’ll never see banana’s quite the same again after eating this!


P x

Please follow and like us:

Leftover Veg & Mushroom Curry with Cauliflower Rice

Now I’m not a ‘spicy’ kind of a gal – well not when it comes to a curry – yet this lovely curry made with my own fair hand has a pretty good kick to it.    The beauty of it is that you can add as much or as little of those little red suckers (chili that is) as you want, with even a few dried flakes as you taste!

The trick also is to not boil the curry, to cook is nice and slow on a medium heat to help it all infuse to create a wonderfully delicious vegetable curry – that and slinging in whatever veg you feel like as you go along!   As you know, nothing is wasted in my household and if there’s a mushroom or two going slightly slimy at the back of the fridge or a bendy withered carrot or two then they are going in too!

This dish will work with whatever veg you fancy, so go with it and enjoy!


Serves 4

What you’ll need:

The Vegetable Curry:

1 onion (red or white)
1 clove of garlic
a splash of oil
1 or 2 (whatever you fancy) chili (doesn’t have to be red) and/or a pinch of chili flakes
1 heaped teaspoon of ground cumin
1 heaped teaspoon of ground turmeric
250g of mushrooms
250g of whatever veg you fancy (I used a bag of frozen mixed veg)
a handful of fresh parsley
a handful of fresh coriander or dried stuff (that’s all I had)
200ml vegetable stock
400g can of tinned tomatos
400g can of coconut milk (or not if you don’t fancy it)
100g of fresh spinach

The Cauliflower Rice:

2 large cauliflowers (if going a little brown cut those bits off)
a splash of oil
a shake of dried coriander leaf

What you’ll need to do:

Peel and chop the onion and garlic, died the chili or chili’s and place in to a pan on a low heat with the oil.  Add the turmeric and cumin so they infuse with the onion and until softened.

Put in the vegetables, obviously washed and diced if required.  I put in whole button mushrooms and the bag of vegetables to give it a real mixture of size and texture.  Chop the herbs and sling in the pan too. Pour in the stock, and the coconut milk plus the chopped tomatoes and simmer it on a low heat – tasting as you go (I then added the extra chili flakes to make it a little bit hotter).

Simmer it all gently for around 30 minutes, adding more stock if it starts to dry (which shouldn’t happen due to the tomato’s and coconut milk).   Whilst this is simmering away make your cauliflower rice.

Break up the cauliflowers into small portions and then grate one piece of a time into a bowl – be aware this can get messy!  One grated, pour the oil into a wok once heated add the cauliflower a spoonful at a time.  Making sure you keep stiring so it doesn’t stick, making sure the cauliflower is cooked right through. To be honest, even if it’s a little bit raw it gives off a nice crunchy flavor.  Add the dried coriander and cook right through. Should only take 10 minutes to cook it all off.

Once cooked, divide onto 4 separate plates and add the curry on top.

You’re done!

Let me know how it goes, pictures please if you can via the Facebook Page 🙂


Paula x

Please follow and like us:

Red Lentil, Chickpea and Turmeric Curry

This recipe is to die for!

No seriously it is, it’s actually inspired by an even more delicious (if it can get better) recipe by Ella Woodward.  Ella’s ‘everyday’ cookbook contains a rather splendid recipe by the name of Chickpea, Quinoa and Turmeric Curry.

Instead of using quinoa, I wanted to make use of the kind of ‘ordinary/everyday’ ingredients we all have in our homes.  The kinds of things lurking at the back of the cupboard or fridge, things that are half used or on the way out!

It also requires coconut milk, which I didn’t have. Instead I found this, and voila with 200ml of water & a splash of soya milk – you get coconut milk (sort of!)


You’ll notice the curry is a magnificent vibrant yellow-orange colour (the turmeric) which is contrasted by the delicious green of the spinach.  Making it, a pretty good dish even before you’ve tried it!

You won’t look back after creating this dish. It’s easy and so moreish you’ll keep going back for more – that I promise you.

What you’ll need:

Serves 2

1 large or 2 medium sized potato’s – unpeeled – cut into bite sized chunks.
1 garlic clove, chopped very finely
1.5 teaspoons turmeric
1/2 teaspoon ground coriander
1/2 teaspoon of chili flakes or powder
1/2 teaspoon of ground ginger
200g coconut milk or like me you have pure creamed coconut. Use about 50g, just add 200ml water and a splash of soya milk – add more coconut if it’s too watery although the chopped tomato’s will help thicken.
1/2 tbsp tomato puree
200 can chopped tomato’s
salt & pepper to taste
100g red lentils
200 can of chickpeas (or half a can of 400g)
70g spinach

What to do:

Place the chunks of potato’s in a pan of cold water and bring to the boil, cook until they just start to go tender (you can stick a knife in without them breaking up). Then drain.

Place the potato’s into a large pan, add the garlic, turmeric, coriander, chili, ginger, pure creamed coconut (or coconut milk), tomato puree and chopped tomatoes.  Bring to the boil, add salt and pepper as required.  Then add the lentils, adding around 150 ml boiled water.

Lower the heat to a simmer.  Add the lid and allow to cook for around 20 minutes, stir every few mins or so.  Halfway through throw in the chickpea’s and add the spinach when the 20 minutes is up.  Checking the lentils are cooked and not mushy.

Serve as it is in a bowl with lovely crusty bread, or place on top of nutty brown rice to give it contrast.

Let me know what you think 🙂

P x

Please follow and like us:

Tinned Peach & Chickpea Curry (you know you have them in your cupboard!)


Now if you’re about my age (40) you would have probably grown up with always have ‘afters’ after your dinner every night – right?

Without fail my lovely mum would whip up either a delicious rice pudding, semolina, instant whip of some kind (butterscotch was my favorite) or the one that she never failed us on was tinned fruit (usually peaches) with cream.

These days, since we started intercepting food via The Real Junk Food Project Portsmouth and using it at our ‘Waste Not Want Not Cafe’ night, we are inundated with TINNED PEACHES!

Most are out of date, but many in date – which kind of raises the question: “are kids missing out on ‘afters’ these days?’  Perhaps they are, or perhaps they aren’t – who knows – yet I wanted to find something that would put these wonderful fruits into fruition (pardon the pun!) together with a few chickpeas and other essentials!

So here it is!

Tinned Peaches & Chickpea Curry

This recipe was taken from a brilliant book by Jack Monroe.  Whilst not a Vegan book, she includes lots of recipes you can use to a Vegan advantage – of which I’ve done so here!

Serves 2 (and some!)

1 Tin of chickpeas (250g drained weight)
1 Onion
1 Clove of garlic
1 (or 2) shakes of chili flakes or 1 chili (whichever you prefer)
Bit of oil
1 shake (or 2) of cumin
1 shake of curry powder
1 Tin of peaches (halves or quarters)
a handful of sultanas
1 Tin of chopped tomato’s (or plum but chopped up)
A handful of fresh coriander (or a shake or two of the dried stuff)
1 Veg stock cube (I used gluten free, vegan, vegetarian)

What to do:

Start off by draining the chickpeas and then popping them into a pan and bring to the boil – just to get rid of any toxins (esp if they are ‘out of date’ which I have used)

Whilst that’s happening peel, chopped the onion and garlic.  Put oil in the saucepan and sling in the onion, garlic and a couple of shakes of chili flakes (or the chopped chili).   Then add the cumin and cook it all gently (not frying) so the flavors can latch hold of the onion and really infuse it.

Drain your peaches (keeping hold of the juice in a jug) and chop up into bite size pieces.  sling them in with the juice you’ve retained.  Your chickpeas should have boiled now, so take off the heat and leave to one side.

Pour over the chopped tomato’s together with the coriander crumble in your stock cube.  Then reduce the heat and leave on a low setting for about 20 -30 minutes so it all blends in together (stiring occasionally).  Whilst this is happening you can cook the rice (I just used boiled white rice), but you can also use mash potato or pasta if you fancy it that way too – or on it’s own.

Once it’s all done, nicely thickened up, add the chickpeas to your curry sauce and then serve!

Let me know what you think – remember you can add any variations of fruit too if you so wish – let me know what you’ve tried!

P x

p.s here’s Jack’s book – I’ll be referring to this little gem lots!


Please follow and like us: