- Heat the oil in a pan and gently cook the onions until they begin to turn brown.
- 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.
- Add the lentils and chickpeas, then simmer for 15 minutes. Stir in the spinach and cook to wilt.
- 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!
This easy to make and healthy vegan Creamy Coconut Lentil Curry recipe is packed full of delicious Indian flavours. You will LOVE it!