Red lentil, spinach and baobab curry

20 April 2017 by
First published: 9 January 2017

This warming red lentil, spinach and baobab curry is quick to make and super-healthy – perfect for a mid-week dinner. The added baobab powder gives a delicious zingy flavour – and tons of health benefits too!


1 tbsp coconut oil

1 small onion, diced

3 cloves of garlic, minced
2in ginger, peeled and minced
1 red chilli, deseeded and minced
1 tbsp curry powder (use your favourite blend)
1 tsp salt
1 cup red lentils

1 400g can chopped tomatoes
3 cups water

250g new potatoes, halved OR quartered if large

2 tbsp Aduna Baobab Powder
Couple of large handfuls of spinach

To serve (optional):

Fresh coriander, chopped
Yoghurt (non-dairy if desired)
Wholegrain flatbread


Heat the oil in a large pan over medium heat. Add in the diced onion and cook for six to eight minutes, stirring occasionally.
Add the garlic, ginger and chilli and cook for another couple of minutes. Then add the curry powder, salt and red lentils and stir to coat well.
Add the tomatoes, water and new potatoes and bring to a boil. Reduce heat, cover the pan and simmer for approximately 30 minutes, stirring occasionally. When cooked, the potatoes should be fork tender.

Remove from the heat and stir in the baobab powder and the spinach. The residual heat will wilt the leaves.

Serve with a sprinkle of fresh coriander, a dollop of yoghurt and flatbread on the side.

Recipe courtesy of

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Red lentil, spinach and baobab curry
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