Anti-Inflammatory Lentil and Bean Curry (Serves 3-4)


1tbsp coconut oil
1 large onion, chopped
2 cloves garlic, finely chopped
1.5tsp turmeric
1tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground coriander
large pinch black pepper
50g creamed coconut
1 stock cube
1 can green lentils
1 can butter beans
1 can borlotti beans
1tbsp coconut flour OR ground almonds

200g white rice (uncooked weight) to serve.


  1. Pre-cook ~50g rice per person according to packet instructions.
  2. Heat the coconut oil in a large saucepan on a low heat.
  3. Add the onions and cook slowly for 5 minutes until softened.
  4. Add the garlic and cook for a further 2 minutes before adding the spices (pepper, turmeric, cinnamon, coriander and cumin).
  5. Stir continuously and cook out the spices for a couple of minutes.
  6. Add a little freshly boiled water while you add in the stock cube and creamed coconut, stir together to form a sauce ( you can then add more water to form a runnier sauce ~1L in total should be plenty).
  7. Cook the sauce out with the onions for around 5 minutes on a low rolling boil before adding in the tinned beans and lentils.
  8. Stir thoroughly then leave to cook for 10 minutes, checking and stirring regularly.
  9. Add in 1tbsp coconut flour or ground almonds to thicken the sauce a few minutes before serving but remember to cook out for a few minutes to avoid a gritty texture.
  10. Serve with a small portion of rice and enjoy the perfect anti-inflammatory, plant-based feast.