
Vegan Lentil Curry
Ingredients
- 1 tbsp Wellness Warehouse Organic Virgin Coconut Oil
- 1 small onion, chopped
- 1 tbsp A Little Something Organic Coriander Seeds
- 1 tbsp crushed garlic
- 1 cup dried lentils
- 2 cups chopped sweet potato
- 1 tbsp Wellness Warehouse Organic Ground Turmeric
- 1 tsp Wellness Warehouse Organic Cayenne Pepper
- 1 tbsp A Little Something Ground Ginger
- 1 can chopped tomatoes
- 2 cups water
- 400 ml Wellness Warehouse Organic Coconut Milk
- 200 g baby spinach
- Biona Organic Wholegrain Basmati Rice for serving
Instructions
- Place the coconut oil, onion, coriander seeds and crushed garlic in a pot.
- Fry for 10 minutes, or until onions are soft and golden.
- Add the sweet potato, dried lentils, ground turmeric, cayenne pepper, ground ginger, chopped tomatoes and water.
- Cover and simmer for 30 - 40 minutes, or until the lentils and vegetables are soft and cooked through.
- Once cooked through, add the coconut milk and baby spinach.
- Mix together and allow to cook until the spinach has wilted and the curry is heated up.
- Serve with Biona Organic Wholegrain Basmati Rice, and enjoy!
Recipes we’re loving:

Chef Mokgadi Itsweng’s Dikgobe Bowl with Grilled Mushroom Skewers with Chimichurri Sauce
Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.

Superfood Protein Smoothie Bowl
This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin
Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.

Avocado & Hummus Frozen Lollies
Plant-based iced treats have been predicted as the hottest (or coldest) food trend for 2023!

Discovering 4 Cape indigenous ingredients
Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary.

Kelp Ravioli
Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.

Cape Spice Soga Grapefruit & Rasberry Fiz
Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.

Food that fuels your purpose
In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.

Thai Satay Sweet Potato Salad
Try this tasty Thai Satay Sweet Potato Salad for an exotic yet easy summer lunch. Sweet potatoes are wonderfully delicious and nutrient rich.

Coconut Bounties
Chocolate-covered coconut bars are so yummy and so simple to veganize. They are light, refreshing and a perfect edible gift idea!