This recipe is perfect for using up all those left over bits and pieces in your fridge, freezer and pantry.


  • 3 tablespoons coconut oil

  • 4 cloves garlic, roughly chopped

  • 1 small (100g) brown onion,

  • roughly chopped

  • 2 1/2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon ground turmeric

  • 2 teaspoons curry powder

  • pinch ground cinnamon

  • pinch chilli flakes

  • 200g cooked mung beans (100g dry) or use 200g cooked / tinned lentils

  • 400ml coconut cream 400ml water

  • 400g frozen peas 250g frozen spinach

  • To serve

  • 1/2 bunch coriander, leaves and stalks finely chopped

  • 1 bunch broccolini, trimmed and blanched

  • Brown rice

  • Coconut flakes, if handy


  • 1.

    Heat a large saucepan on medium heat, add coconut oil, garlic and onion, cover and cook for 4 minutes.

  • 2.

    Add spices and cook a further minute, stirring throughout.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Serve with chopped coriander, blanched broccolini, brown rice and coconut flakes if handy.


  • Make a big batch, eat some and freeze some for lunches and dinners.


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