Serves 4



1 small onion
3-4 garlic gloves, finely minced (or use garlic powder)
½ jalapeno pepper, finely chopped
1 teaspoon of ginger powder (or use fresh ginger, just a tip)
1 tablespoon curry powder
1 ½ teaspoon of garam masala
½ teaspoon of tumeric
4 cups of vegatable broth
2 medium sweet potatoes peeled and chopped
1 ½ cup of yellow lentils
¾ cup of plain vegan coconut yoghurt
Juice of ½ lime
Fresh Spinach (chopped)
1 teaspoon of black salt (or regular if you don’t like it)
Black pepper to taste



  1. Heat oil in a large shallow sauce pan over medium heat for about 30 seconds. Add onion and saute until translucent. Add garlic and saute for a minute. Add jalapeno and saute for about 2 min. Add ginger, curry powder, garam masala and tumeric. Stir to fully combine and cook for about 2 min.
  2. Add broth, sweet potatoes and lentils. Cover and bring to boil, then reduce heat and cover, leaving the lid open a crack. Simmer for about 20 min.
  3. When the lentils are tender and the liquid has decreased, add the yoghurt, lime juice and spinach. Add black salt and pepper. Mix to combine and remove from heat. Serve warm with rice, quinoa or vegan chappatti, naan or crusty French bread.


Bon Appetite!