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Serves 2

Lentil and Spring Greens Curry

A nice mild curry, packed full of texture and flavour.


  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 4cm piece fresh ginger, finely chopped
  • 1/2 red chilli, de seeded, finely chopped
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 x 400ml can coconut milk
  • 100g yellow split peas, rinsed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 180g spring greens, finely chopped
  • Juice from 1/2 lemon
  • 1 tbsp freshly chopped coriander leaves


  • In a deep pan, add the oil, onion, garlic, ginger, and chilli and cook on high heat for a few minutes until the onion softens.
  • Add the mustard seeds and cook until they start to pop.
  • Add the turmeric, coconut milk, split peas, coriander, and cumin and bring to the boil while giving it a stir.
  • Reduce the heat and simmer for 20 minutes.
  • Add the spring greens and lemon juice and cook until the leaves have wilted.
  • Season well with salt and pepper.
  • Serve and sprinkle over the fresh coriander.
  • Kcal: 546
  • Protein: 11g
  • Fats: 43g
  • Carbs: 24g
  • Fibre: 11g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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