Red Lentil, Spinach & Potato Curry With Baobab


Baobab has a subtle sweet taste so is often used in sweet dishes, but it can also be added to savory dishes to add a greater depth of flavour. This curry is quick and easy to make at home, and healthier than one that you would buy from a shop or a take away.


  • 1 tbsp coconut oil
  • 1 small onion 
  • 3 cloves of garlic
  • 2" ginger
  • 1 red chili
  • 1 tbsp curry powder
  • 1 tsp salt
  • 1 cup red lentils
  • 400g tinned chopped tomatoes
  • 3 cups water
  • 250g new potatoes, halved or quartered
  • 2 tbsp baobab powder
  • a large handful of spinach

Heat the oil on a medium heat and lightly fry the onion for 5-6 minutes.

Add the garlic, chili and ginger and cook for a couple more minutes.

Add the curry powder, salt and red lentils. Stir to coat well.

Add the tomatoes, potatoes and water and bring to the boil.

Reduce the heat and simmer for approximately 30 minutes, stirring occasionally.

Remove from the heat and stir in the baobab powder and spinach.

Serve on its own or with flatbread and enjoy.


This recipe was originally posted by Emma on Coconut and Berries and can be found here.

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