Quick, easy, really tasty and sure winner with your non-meat eating friends.

Every now and then you stumble upon a recipe that fills you heart (and belly) with joy.

Prep Time: 20 minutes | Cook Time: 45-55 minutes


2 tbsp butter, ghee or coconut oil
1 onion/s (large) peeled and diced
3 clove/s garlic -peeled and sliced or crushed
3 cm ginger root -peeled and finely diced
1 carrot/s (large) grated
1 zucchini/s -grated
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
2 tsp mustard seeds
2 tsp garam masala
1 tsp ground turmeric
350 g roma tomatoe/s -roughly chopped or 1 can of tinned tomatoes
200 g split red lentils -dried (1 cup)
400 ml coconut milk -or cream (the cream gives a richer, creamier consistency)
350 g chicken stock or bone broth – or vegetable stock or water
3 tbsp almond meal
Chilli flakes -to taste
Sea salt -a good pinch (this really brings out the flavour)
Ground black pepper -to taste
1 lime/s -juice and zest to finish
1 bunch fresh coriander leaves -roughly chopped

6 fresh curry leaves – optional but yummy


In a medium sized pot, over a low to moderate heat, add the butter, ghee or coconut oil. Sauté the onion, garlic, ginger and spices for two minutes or so.

Add the grated carrot, zucchini, tomatoes, lentils, coconut milk, water and almond meal. Season well, stir and leave to simmer for 15 to 20 minutes or until the lentils are cooked and most of the moisture is absorbed.
Finish with coriander leaves and lime. Season again if necessary (sea salt lifts the flavour in this so make sure you add it).

Serve with basmati rice and some fresh roti bread. I love to add plenty of chilli flakes for an extra hit, and the kids love a dollop of greek yoghurt on top too.