A rich and aromatic curry combining the warmth of cardamom with cooling coconut

This curry represents the perfect balance of warming and cooling elements, making it suitable for year-round enjoyment. The cardamom elevates the earthy lentils while coconut milk provides richness without heaviness.

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Difficulty: Intermediate | Serves: 6

For the Spice Paste:

• 10 green cardamom pods, seeds extracted
• 1 inch piece fresh ginger
• 4 cloves garlic
• 2 green chilies (optional)
• 1/4 cup water (60ml)

For the Curry Base:

• 2 tablespoons coconut oil (30ml)
• 1 large onion, finely chopped (200g)
• 1 teaspoon ground coriander (5ml)
• 1 teaspoon ground cumin (5ml)
• 1/2 teaspoon turmeric (2.5ml)
• 1/4 teaspoon ground cinnamon (1.25ml)

For the Main Curry:

• 1 1/2 cups red lentils, rinsed (300g)
• 1 can coconut milk (400ml)
• 2 cups vegetable broth (480ml)
• 1 can diced tomatoes (400g)
• 1 teaspoon salt (5ml)
• 1 tablespoon palm sugar or brown sugar (15g)
• 2 tablespoons tamarind paste (30ml)

For the Vegetables:

• 1 small eggplant, cubed (200g)
• 1 bell pepper, chopped (150g)
• 1 cup green beans, trimmed (150g)
• 2 cups baby spinach (60g)

For Garnish:

• Fresh cilantro, chopped
• Toasted coconut flakes
• Lime wedges
• Fresh curry leaves (if available)

Instructions

Make Spice Paste:

1. Blend aromatics: Combine cardamom seeds, ginger, garlic, green chilies, and water in small blender. Blend to smooth paste.

Build Curry Base:

2. Heat oil: Heat coconut oil in large heavy-bottomed pot over medium heat.
3. Cook onions: Add onions and cook 8-10 minutes until golden and softened.
4. Add spice paste: Add prepared spice paste and cook 2-3 minutes until very fragrant.
5. Toast dry spices: Add coriander, cumin, turmeric, and cinnamon. Cook 1 minute until aromatic.

Develop Curry:

6. Add tomatoes: Add diced tomatoes and cook 5 minutes until sauce thickens and oil begins to separate.
7. Add lentils and liquids: Add lentils, coconut milk, vegetable broth, salt, and palm sugar. Bring to boil.
8. Simmer curry: Reduce heat and simmer 15 minutes, stirring occasionally.
9. Add vegetables: Add eggplant, bell pepper, and green beans. Cook 10-12 minutes until vegetables are tender and lentils are creamy.
10. Finish curry: Stir in tamarind paste and spinach. Cook until spinach wilts. Adjust seasoning.

Serve:

11. Garnish beautifully: Serve over rice, garnished with cilantro, toasted coconut, curry leaves, and lime wedges.

Nutrition Information (per serving)

• Calories: 315
• Protein: 14g
• Carbohydrates: 32g
• Fat: 16g
• Fiber: 8g

Tips & Substitutions

• Spice level: Adjust green chilies to taste preference
• Vegetable variations: Use seasonal vegetables like okra or cauliflower
• Consistency: Add water if too thick, simmer uncovered if too thin
• Make-ahead: Flavors improve overnight; reheat gently
• Serving suggestions: Excellent with basmati rice, quinoa, or naan bread

Halal Notes: All ingredients are naturally halal. Ensure vegetable broth is halal-certified if using commercial product.