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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth - Amba Spiced Lentil Curry

Amba Spiced Lentil Curry

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




15 min

30 min



1 cup Split red lentils (dried) soak in 1 cup water for 15min

1 ½ cups Brown rice or quinoa

1 can Coconut milk

1 can Chopped tomatoes 400g

1 ½ cups of Diced pumpkin

1 Onion finely chopped

1 Fresh chilli (optional)

4 tbsp of Amba sauce

1 cup Vegetable stock

2 tbsp Olive oil

1 tsp of Honey/ Coconut sugar

1 Cup chopped Spinach

Juice and zest of 1 lemon

1 cup Fresh coriander to garnish/ 2 tbsp zhug

Seasoned to taste with salt and pepper


1 Cup plain yogurt/coconut yogurt

2 tbsp of Amba sauce

1 tsp Black pepper

1 tsp honey


  1. Soak lentils in stock before cooking for up to 15 min.
  2. In a medium-sized pot add rice/quinoa and 3 cups of water, bring to a boil without lid, once boiling turn down heat put on lid and simmer for 10-15 min until water has disappeared.
  3. Heat up a large pot over medium heat and add 2 tbsp of olive and sauté onions until translucent.
  4. Add amba sauce and chilli (optional) and fry for 2 min.
  5. Add lemon juice, honey/sugar and diced pumpkin to pan with remaining and cook for another 2 min.
  6. Add previously soaked lentils with stock, can of chopped tomatoes and coconut milk stir until well combined.
  7. Reduce heat and place lid on pot and cook until pumpkin goes soft ± 20-25 min.
  8. Add chopped spinach and stir through. Garnish with chopped coriander and olive oil, and season with salt and pepper.


Serve hot with dressing drizzled over and garnished with coriander. Rice and quinoa can be replaced with flatbread and served with serving hummus and zhug to add flavour and colour.


Yalla Bala condiments used: Amba and zhug with addition of hummus with flat-bread.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature