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Easy Indian Curry for Weightloss

A really quick tasty dinner, here we remove any oil or coconut milk to give a straight up healthy curry (Indian Dahl) that's lower in fat. Goes wonderfully served with some roasted cauliflower or toasted wholemeal pitta breads. The fennel seeds are optional, they do add a subtle aniseed note which gives it more depth but leave them out if they are not to your liking.

Takes 10 minutes

Serves 2-3



3 cloves of garlic
1 small piece of ginger (½ thumb sized piece)
5 scallions/ spring onions
1 x 400g tin of chickpeas
1 x 400g tin of cooked lentils
1 handful of spinach
1 tin of chopped tomatoes 400g
300ml veg stock
Juice of 1 lime
1 tbsp maple syrup
½ bunch of Coriander
10 cherry tomatoes
1 tbsp curry powder
1 tsp ground turmeric
2 tsp ground cumin
1 tsp cumin seeds
½ tsp fennel seeds 
2 tbsp tamari
½ tsp black pepper
Pinch of salt to season
Serving suggestion; toasted wholemeal pittas/ fresh coriander or Sriracha sauce 



  • Drain and rinse the chickpeas and lentils
  • Heat a large nonstick pan on high heat. 
  • Finely chop the garlic and ginger, Chop scallions, half the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.
  • Add the cumin seeds and fennel seed to the pan and heat for 30 seconds, add the rest of the spices and cook for another 20 seconds.
  •  Add the chopped spring onions, garlic and ginger to the pan, reduce the heat to medium and cook for 2-3 minutes, stirring occasionally
  • Add the cherry tomatoes to the pan and a pinch of salt, 
  • Add the drained lentils, chickpeas, tin of chopped tomatoes, and 300ml of stock  and stir well
  • Add the tamari/ soy sauce, spinach and maple syrup and lime juice. Bring to a boil then lower heat  to a simmer for 2 minutes. Add in the chopped coriander before you serve,  taste before serving and season if needed
  • Serve with your pittas and some fresh coriander and chilli flakes if you like. Enjoy!

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