Serves: 4

Prep: 15 mins

Cook: 45 mins


  • 1 tbsp coconut oil

  • 1 large red onion

  • 2 garlic cloves, grated

  • 1cm ginger piece

  • 2 large courgettes

  • 3 tbsp mild curry paste

  • 2 tbsp smooth peanut butter

  • 500g sweet potato

  • 400ml can coconut milk

  • 400g chickpeas, drained

  • 25g dried red lentils

  • 1tbsp tomato puree

  • 200g spinach

  • 1 lime 

  • few coriander springs

  • 4 tbsp dairy-free yoghurt

  • cooked rice/grain (to serve)

  • 2 Avocados, chopped

  • dry roasted peanuts and flaked almonds to serve


1. Heat coconut oil in a pan on a medium heat. Add the finely chopped onion until softened. Add the grated garlic cloves and ginger, and cook for a further minute.

2. Add circular-chopped courgette until both courgette and onion are browned.

3. Add the curry paste and smooth peanut butter to the pan.

4. Add the sweet potato chunks, coconut milk, drained chickpeas, dried red lentils, and tomato puree into the pan. Stir and bring to boil.

5. Turn down the heat, then leave to simmer with the pan lid on for 20-25 minutes until the sweet potato is softened. 

6. Remove the pan lid and stir the spinach leaves. Cook until the spinach has wilted.

7. Stir in the coriander and squeeze half the lime.

8. Pour the yoghurt in a separate bowl and squeeze in the other half of lime. Add the wedges into the simmering pan for extra flavour. Sprinkle the remaining coriander over the top of the yoghurt.

9. Serve the curry with cooked rice or grains, and portion of yoghurt.

10. Add the cut avocado on top and sprinkle over a few dry roasted peanuts and almonds for extra crunch.

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