Vegan lentil curry (serves 2 portions)

Ingredients: ½ cup red lentils, 2 carrots peeled and sliced, 1 large sweet potato peeled and cut into cubes, 6 button mushrooms peeled and sliced, a handful of spinach, ½ tsp turmeric, 1 tsp medium curry powder, ½ tsp ginger, ½ chopped onion, 1tbsp coconut/olive oil, 2 cups water, 1 vegetable stock cube, ¼ can coconut milk.


  1. Fry your diced onion in the oil until translucent. When ready add the potato, mushrooms, carrots, spices, and stir through.
  2. Then add the lentils, stock cube (crumbled up) and water.
  3. Bring this to the boil, then turn the heat down and put the lid on.
  4. Cook this for 30 minutes and stir in the spinach and coconut milk.
  5. Cook your choice of rice, using the instructions on the packet. I cooked a 1/3 cup basmati with 1 cup of water, brought it to the boil and reduced to simmer for 15 minutes.
  6. When ready put everything in a bowl and top with salt and pepper and coriander. Enjoy!

Flo. XOX

Calling this a salad doesn’t really do it justice. But there is lettuce underneath all the other goodies.
Lately I love these big bowls full of all kinds of nutritious foods. I’ve noticed I definitely need a bigger volume of food since cutting meat and dairy, and these kind of meals give me that.
This was made of mixed greens, black beans, sweet potato, roasted corn, red onion, tomatoes and a little avocado. I topped it with a homemade lemon tahini dressing (just mix tahini, lemon juice and water to your taste). So good and so filling :)