This curry is super easy and absolutely delicious! I like it when the veg is chunky and the sauce is thick and this is exactly how this curry feels. It all comes together in under 30 min and you probably already have majority of the ingredients at home.

The amount of spices I used here makes it warming and only slightly spicy so feel free to go a little wild with the chilli if you prefer it hot.

I like to eat my curry on its own or with a side of warm naan bread, but if you are a rice kinda person then make sure you’ve got some cooking coz this curry really is super quick!

Ingredients (serves 4-6)

• 3 tbsp. coconut oil
• 2 medium red onions
• 1 medium aubergine
• 4 cloves garlic
• 2 medium red peppers
• 1 tin chopped tomatoes
• 1 tin coconut milk
• 2 tbsp. tomato puree
• 1 tsp. turmeric
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 2 tsp. paprika
• 1 tsp. ground ginger
• ½ tsp. ground cinnamon
• a pinch of chilli flakes
• 2 tbsp. maple syrup
• 200g red split lentils
• 2 handfuls fresh spinach
• salt and pepper to taste

Method:

1. In a large saucepan heat 3 tbsp. coconut oil on medium heat. Coarsely chop the onions and add them to the pan. Add turmeric, cumin, coriander, paprika, ginger, cinnamon and tomato puree and mix thoroughly.
2. Cut the aubergine into large chunks and add it to the pan. Cook for 5 min stirring occasionally.
3. Finely chop the garlic and add it to the pan. Cut the peppers into big chunks, add to the pan and mix thoroughly. Cook for 5 min stirring occasionally.
4. Add chopped tomatoes, coconut milk, chilli flakes, maple syrup and lentils. Mix thoroughly and cook for 15 minutes stirring occasionally.
5. Add fresh spinach, mix and cook for 3 more minutes.
6. Season with salt and pepper and serve with your favourite side dish.

Enjoy!

Julia xx