This recipe is perfect for using up all those left over bits and pieces in your fridge, freezer and pantry.
Heat a large saucepan on medium heat, add coconut oil, garlic and onion, cover and cook for 4 minutes.
Add spices and cook a further minute, stirring throughout.
Add cooked mung beans / lentils, coconut cream, water and a good pinch of salt. Bring to the boil with lid on, remove lid and lower heat to simmer for 10 minutes.
Add frozen peas and frozen spinach and cook a further 6-10 minutes until both have completely defrosted and curry is hot enough to eat. The curry sauce should be lovely and thick at this stage.
Serve with chopped coriander, blanched broccolini, brown rice and coconut flakes if handy.
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