Creamy Coconut Lentil Curry

This easy to make and healthy vegan Creamy Coconut Lentil Curry recipe is packed full of delicious Indian flavours. You will LOVE it!


1 tbsp oil or coconut oil

1 onion, sliced

100g Shemin’s Indian Curry Paste

100ml water

1 tbsp tomato puree

400ml coconut milk

410g tin green lentils, drained

2x400g tin chickpeas, drained

200g bag spinach, washed

1 tsp Shemins Garam Masala

lime juice to taste

1 chopped chilli (to garnish)

1 tbsp coriander (to garnish)

1 pack Shemin’s Indian Breads of your choice!


  1. Heat the oil in a pan and gently cook the onions until they begin to turn brown.
  2. Add Shemin’s Indian Curry Paste with the 100ml of water and tomato puree. Simmer for a couple of minutes until aromatic. Pour in the coconut milk and simmer for another minute.
  3. Add the lentils and chickpeas, then simmer for 15 minutes. Stir in the spinach and cook to wilt.
  4. Add the garam masala and lime juice to taste, check the seasoning. Garnish with chillies  and fresh coriander (optional). Serve with naan and/or rice and of course, Shemin’s Indian Breads!
Serves 6

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