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5 from 8 votes

Mushroom & Lentil Coconut Curry (Dairyfree, Glutenfree & Vegan)

This beautiful Mushroom & Lentil Coconut Curry is a glutenfree, vegan family favourite. Best of all you'd never know there is lentils in it because they just disappear, leaving behind a naturally thickened fragrant sauce. Made from a few simple, cheap ingredients it's the ultimate freefrom on a budget dinner.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner
Cuisine: British, Indian
Servings: 4 People
Calories: 315kcal
Author: Midge

Ingredients

For the Spice Paste

  • 1/4 tsp Black Pepper
  • 1 tsp Garam Masala
  • 1/2 tsp Ground Ginger
  • 1 tsp Turmeric Powder
  • 3 Garlic Cloves
  • 2 tbsp Olive Oil

For the Curry

  • 4 Onions (red or brown) finely sliced
  • 1 Spanish Black Radish (*1) diced
  • 1 medium potato diced
  • 100 g Baby Button Mushrooms whole
  • 100 g Red Split Lentils
  • 100 g Creamed Coconut (*2) cut into chunks
  • 750 ml Water
  • 100 g Swiss Chard or Spinach

Instructions

  • In a food processor or pestle & mortar, grind the spices, black pepper, garlic and Oil together.  Pour into a preheated pan and allow to cook over a medium heat for a couple of minutes.
  • Then add the onions to the pan and stir through the spice paste.  Allow to soften slightly then throw in the black radish, potatoes, baby button mushrooms.  Stir until covered in the spice paste.  
  • Add the creamed coconut chunks, water and then the lentils.  Turn up the heat to bring the curry to the boil, stirring until the coconut has melted into the sauce.
  • Once boiling, turn the heat to low, cover with the lid and simmer for at least 30minutes (1hour is better), stirring occasionally to make sure the lentils aren't sticking to the bottom.
  • Add the chard or spinach and simmer uncovered for a further 10-15minutes or until the sauce thickens.   
  • Either serve at this point with brown basmati rice or leave in the fridge for the rest of the day and reheat later on.

Notes

*1 We grow spanish black round radishes up at No17.  They are beautiful, large black radishes with a spicy kick to them.  Sometimes you can find other varities of black or winter radishes in the shops but if not sweet potato, turnip, parsnip or good old red radishes would be just as nice in this.
*2 If you can't get creamed coconut, which is a solid bar of dehydrated coconut, then use a whole tin of coconut milk and reduce the water so you have 750ml of liquid in total.

Nutrition

Calories: 315kcal