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I love curry

I love curry

This creamy lentil and veggies curry remains to be our most requested kids' meal by parents. Sweet yam and carrot add a lovely sweet taste while providing a nutritional boost of fiber and Vitamins A and C. Yet, fresh spinach with healthy herbs and spices add a tonne of extra flavor, making this dish truly yummy. 

Nutritional info

This wholesome lunch bowl contains 147g of plant-based ingredients. 

View full details
  • prep time


    15 mins

  • Cook time


    45 mins

  • cooling time


    5 mins

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  • Black beans

    1/8 cup

  • Onion

    1/8 cup

  • Portabella mushroom

    1/8 cup

  • Olive Oil

    1 /2 tbsp

  • Coconut cream

    1 tbsp

  • Water

    1 cup

  • Mixed vegetables

    1/8 cup Sweet potato
    1/8 cup Russet potato
    1/8 cup Carrot

    1/8 cup Spinach

  • Spices

    2 Bay leaves

    Pinch of Garlic powder
    Pinch of Tumeric powder
    Pinch of Ginger powder
    Pinch of Garam masala powder

Get it ready

1. Carrot, Russet potato & Sweet potato: Peel the skin and chop them into small pieces.

2. Mushrooms: Cut into small pieces.

3. Onion: Slice half inch from stem end and root end. Cut onion in half, and peel back the onion skin. Slice and chop it into small pieces.

4. Black beans: Rinse and soak beans overnight. Discard any beans that float. Once soaked, drain and rinse well. Place the beans in a large pot. Cover with 2 to 3 inches of water and simmer for 45 minutes - 1 hour. Once cooked, discard water and set the beans aside.

Let's get cooking


Heat olive oil in a small saucepan over medium heat. Add the onion and sauté until softened and translucent. Add turmeric and stir for 5-10 seconds.


Pour in sweet potato, russet potato, carrot, portabella mushroom, cooked black beans, bay leaf and sauté until fragnant.


Pour in water and bring to a simmer and cook, uncovered, stirring ocassionally.


Once everything is soften, stir in coconut cream and spinach. Cook for another 3 minutes. Season with ground spices (garlic, ginger, garam masala)


Allow it to cool for 3-5 minutes before serving/storing.

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