19A Star Court Arcade 126 Molesworth St Lismore NSW

Spicy Lentil Curry with Moringa Leaf

Posted on 20 March 2015 by Leonie Satori

This delicious spicy lentil curry is a favourite in our household, with generous amounts of organic herbs and spices, this meal is tasty, nutritious and satisfying.

This recipe makes use of the wonderful anti-inflammatory benefits of organic turmeric powder, the anti-allergy and digestive benefits of nigella seeds and the nutritious powerhouse that is moringa leaf.

Organic Spices

I originally developed this vegan recipe as a protest against so many of the tomato based curries and lentil dhals about the time that I noticed tomatoes were influencing my allergic response. I have included numerous anti-inflammatory and anti-allergy spices to make this meal as medicinal as it is tasty. The balance of flavours in this meal encompass the six tastes as understood in Ayurvedic medicine, therefore activating all aspects of the palate and completely satisfying the tastebuds.


1 medium brown onion, diced

2 teaspoons yellow mustard seeds

4 garlic cloves, finely chopped or minced

1 teaspoon fenugreek seeds

1 tablespoon of finely grated ginger

1 teaspoon coriander seeds

2 cups of pumpkin, peeled and roughly diced

1 teaspoon cumin seeds

2 tablespoons of organic coconut oil

1 teaspoon nigella seeds

1 cup of red lentils

6 whole cloves

5 cups of vegetable stock

5 cardamom pods

1/2 lime, juiced

2 teaspoons organic turmeric powder

1 cup dried organic moringa leaf

2 teaspoons dried chilli flakes

1/2 cup coriander leaf chopped

1/4 teaspoon cinnamon


In a dry pan over a medium heat, toast the mustard seeds, fenugreek, coriander, cumin, nigella seeds, cloves and cardamom pods until fragrant. Set aside to cool for a few minutes then add to a coffee grinder or mortar & pestle, the heated spices and the chilli flakes and grind to a fine powder.

Over a medium to high heat, add the coconut oil to a large soup or stock pot, add the oinions and saute until softened. Add garlic and ginger to the pan and saute until fragrant, then add the ground spices to heat through quickly. Next add your stock, lentils, turmeric, cinnamon and pumpkin, bring to boil, then reduce the heat and cover loosely with a lid, simmering for approximately 20 minutes, stirring occasionally to check the progress.

Stir the lime juice in with the rest of the ingredients in the pot and cook for a further 10 minutes or until the lentils are cooked through and then finally stir through the dried moringa leaf.

Spicy Lentil Curry with Moringa Leaf

The fresh chopped coriander leaf makes a fragrant garnish for each steaming bowl of Spicy Lentil Curry with Moringa Leaf.

At our home we usually serve this over some chopped green broccoli, peas, snow peas or other green vegetables. I also companion a small bowl of this curry with a fresh vegetable salad and some tasty homemade flaxseed crackers.

This recipe will easily feed eight hungry adults, leftovers will last well if refrigerated overnight and the spices mingle well as the curry ages.

* For those who are not accustomed to favourful, spicy food - reduce the chilli flakes to half.
* If you do not have fresh vegetable stock on hand you can substitute for water and stock cubes or powder - just avoid the ones containing MSG.

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