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Spring greens: pea, spinach and mung bean curry

A super quick weeknight dinner to make the most of the season's harvest. Recipe by accredited Nutritionist, Jacqueline Alwill @brownpapernutrition Gluten free : Dairy Free : Sugar free : Vegan SERVES 4 Ingredients: 3 tablespoons coconut oil 4 cloves garlic, roughly chopped 1 small (100g) brown onion, roughly chopped 2 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 2 teaspoons curry powder pinch ground cinnamon pinch chilli flakes 200g cooked mung beans (100g dry) or you can use 200g cooked / tinned lentils 400ml coconut cream 400ml water 400g frozen peas 250g frozen spinach To serve: 1/2 bunch coriander, leaves and stalks finely chopped 1 bunch broccolini, trimmed and blanched Brown rice Coconut flakes, if handy Method: Heat a large saucepan on medium heat, add coconut oil, garlic and onion, cover and cook for 4 minutes. Add spices and cook a further minute, stirring throughout. Add cooked mung beans / lentils, coconut cream, water and a good pinch of salt, bring to the boil with lid on, remove lid and lower heat to simmer for 10 minutes. Add frozen peas and frozen spinach and cook a further 6-10 minutes until spinach both have completely defrosted and curry is hot enough to eat. The curry sauce should be lovely and thick at this stage. Serve with chopped coriander, blanched broccolini, brown rice and coconut flakes if handy. For more recipes like this, see


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