Mental Lentil & Coconut Curry

Control your portions - use a small bowl


175 gr green lentils, boiled in a big deep pan for about 30 minutes in salted water until almost tender

1 or 2 green bananas, peeled and laminated

1 green pepper, chopped into small cubes

100 gr grated or desiccated coconut

1 teaspoon of mustard seeds

½ teaspoon of ground turmeric

½ teaspoon ground cumin

4-6 curry leaves

2 teaspoons extra virgin olive oil, hymalayan rock salt, ground black pepper


When the lentils are almost done, add the banana, green pepper, turmeric, and a tablespoon of salt, and let it all cook at low heat.

Blend the coconut, cumin and 1-2 tablespoons of water using a blender until you achieve a thick paste.

Add this paste to the lentils, mix it all well and cook for a further 3 minutes or so. Add a little more water if needed.

In a shallow pan with olive oil toast the mustard seeds and curry leaves for a few seconds until golden.

Add this to the curry.

Add salt and pepper to taste.

Lentils are a great source of protein but they are also rather calorific, so eat this curry on its own or with salad leaves to keep it nutritious and light.



PS: If you like this recipe comment below and let me know!


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