Creamy Lentil & Almond Curry

Serves: 4
Cooks in: 45 minutes
Difficulty: 3/10
Gluten free

A creamy lentil curry that is simple to make & nutritious. I ate lots of this when training for the London marathon.


1 Onion, chopped small 

3 cloves Garlic, minced 

1 Hot Red Chilli, chopped fine

Thumb sized piece Ginger, minced 

2 tsp Sea Salt 

2 tsp Ground Turmeric 

1 tsp Ground Coriander

1 tsp Ground Cumin 

1 tsp Ground Fenugreek

2 tbs Tomato Puree 

3 cups/350g Cooked Lentils 

2 cups Vegetables Stock

1 cup Coconut Yoghurt 

1/2 cup Toasted Almonds, plus some to garnish 

Handful Chopped Coriander 

Place a space pan over a medium heat & add a little oil. When the pan is hot add the onion, garlic, chilli, ginger & sea salt. Cook the mix for 5 minutes before add the spices & tomato puree. Cook for another couple of minutes then add the vegetable stock. 

Place a lid on the pan, then let the sauce bubble away for 15-20 minutes. 

Stir through the lentils, coconut yoghurt, toasted almonds & chopped coriander then serve with rice and greens.

This curry is perfect for meal prep & can be stored in a sealed container for up to 4 days. Reheat in your microwave until piping hot.