Published on 1st April 2017


Recipe and image courtesy of Diana Warrings from IRMA GREEN© NUTRITION

Serves 3-4


  • 1-2 cups of brown organic lentils (soaked as instructed on package)
  • 2 shallots (finely chopped)
  • 2 cloves of garlic (crushed)
  • 2 carrots (diced), 1/2 celeriac (cubed), 1 parsnip (diced)
  • 2 pints of vegetable stock
  • Fresh ginger (a medium sized knob – crushed)
  • 2 dates finely chopped
  • 1-2 tsp of turmeric
  • 1-2 tsp of freshly ground coriander seeds
  • 1-2 tsp of ground cumin
  • 1/2 tsp of paprika, 1 whole medium sized dried chili (pierced)
  • 2 tbsp of coconut oil, Himalayan salt & long pepper to taste (you can cook a couple of snapped long peppers in the curry to give it some extra spiciness)
  • Raw kale & sprouts to garnish (optional)


  • Heat up the oil in a medium sized pot, add the shallots and garlic and sauté for 1 minute.
  • Lower the heat before adding all the spices, chilli, dates & ginger and cook for half a minute, constantly stirring using a wooden spoon so as to not burn the spices. If the pot is still very hot, take it off the hob whilst stirring.
  • Add the soaked lentils and continue stirring for another 1-2 minutes before adding enough vegetable stock to cover the lentils well.
  • Depending on the cooking time of your lentils, add the carrots, celeriac and parsnip only for the last 25 minutes of the cooking process. That way they stay crunchy and keep a higher nutrient value.
  • Towards the end, season with salt and pepper for taste. If like your curry quite spicy, tear the chilli apart and stir well.
  • The curry is pretty delicious straight way but as most curries it will taste even better the next day, so it is the perfect packed lunch. If you like you can add some raw kale or sprouts after heating it up.
  • Bon appetite!


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