Mouthwatering Spinach Lentil Tandoori Masala

Ok, here is a recipe that I created because of my craving for a Tandoori Masala sauce.  Here it is – I have included some delicious Spicy, Zesty Potatoes to just up it a notch further.  The curry itself is easy to prepare, as are the potatoes – once you have all the ingredients on your work top it won’t be long before you smell the wonderful mixture of spices, and the aroma is divine – the taste, I will leave you be the judge of that.

This was served for very good friends of mine (not vegan), but nevertheless keen lovers of curry, and they absolutely gobbled it all down.  A resounding success around our table, and a make again before too long !

Please not that I drizzled some soya cream around the edges for a wonderful colour contrast.


  • olive oil
  • 1 medium onion, coarsely chopped
  • 1” fresh root ginger, peeled
  • 1 fresh red chilli
  • 3 cloves garlic
  • 1 tsp curry
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp garlic granules
  • 1 tsp turmeric powder
  • ½ tsp cumin powder
  • 1 tsp ground cardamon
  • under ¼ tsp asafetida powder
  • 2 cups precooked lentils
  • 2 tsp tandoori masala paste
  • 6 balls of frozen spinach (thawed)
  • 2 tbsp tomato ketchup
  • a few drops of natural red colouring
  • juice of a tangerine
  • 1 fresh mango, chopped
  • 2½ cups coconut cream
  • salt to taste
  • 1 tsp agave syrup


First roughly chop your onion, then process with the garlic, onion, ginger and chilli in your food processor, until finely chopped. Then gently fry the mixture in a large non-stick pan for about 5 minutes, stirring frequently.

Next, add in all the spices, lentils and thawed spinach, together with a little more olive oil, continuing to stir. Add your tomato ketchup, with the tandoori masala paste, followed by some salt and agave syrup.  Continue to cook for about 10 minutes on a low heat.  Finally, add your coconut cream, tangerine juice and food colouring.  Allow to cook for a further 20 minutes on a low heat, or else place in a dish in a medium oven for 20 to 30 minutes.

Garnish with chopped nuts, and serve with fresh mango, rice and poppadoms. We also served ours with my zesty curried potatoes, which was the ideal accompaniment to round of a wonderful meal !

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These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !



  1. All recipes are brought to life by good photos, and your site has some great photography. Thanks again for posting on our page. Paul x

  2. Hi Paul, thanks for your wonderful comment, your page is great, so it’s my pleasure !. Cheers to you !.

  3. I am going to try this Lentil Masala tonight !! I love the recipes here and when I am paid I will donate something to this fabulous page !! Thanks!!

  4. Would love to try this recipe, looks and sound amazing, I imagine the flavors! I need 3 spices to prepare it, thanks for sharing again another wonderful recipe!♥

  5. Hi there Annie, many thanks for your wonderful comment – I sincerely hope that you enjoy this recipe (the potatoes are optional as an accompaniment) – do let me know the outcome and remember before serving Ann to check it for salt – sweet-ish curries, especially non-meat ones usually need to be salted (not over salted of course) cheers to you & enjoy !.

  6. Alma Hi and thanks for your wonderful comment – I would dearly love your comment on this dish as and when. Very, very best to you !.

  7. I like your receipes very much, but so many ingredients….

  8. Your recipes look and sounds delicious. When I’ve made them, I’ll leave a comment. Thanks so much for sharing!

  9. This was SO very good. Thank you so much for sharing it and providing us with a recipe that is sure to be a staple in our home now.

    Awesome recipe!

  10. Hi there Carol, thank you for browsing my recipes and glad you like them, it’s my pleasure sharing them too – look forward to your future comments on my blog. Cheers to you !.

  11. Mylene Hi there, thanks for your comment – I do understand how you feel. I must admit this is the first and only time anybody has commented on the quantity of the ingredients in my recipes. I have published this comment because it is only fair to enlighten you about WHY (as I am sure you would like to know the reason) – 1. Firstly not all my recipes have lots of ingredients, but some do. 2. The reason for this is mainly because I choose very flavorsome recipes – FULL OF FLAVOR, they are meatless, and so they need to be ‘spiced up’ textured and seasoned well in order to make them extraordinary and/or exceptional ! The result is almost always satisfactory. There are simple recipes, but if you take for example the scrambled tofu recipe that I have – if one was making the non-vegan version, one would crack open a couple of eggs, a few drops of milk, salt, whisk and fry. A good vegan version with tofu needs a lot more treatment, ingredients and performance and therefore time, but the result is a sublime one. So, if one wishes to indulge in great, great flavours and immerse oneself in the core of the eating experience, then one has to take that leap, get the ingredients sorted on the worktop – put the music on and enjoy it – the result will not disappoint !. I put my heart and soul into my cooking, and I then share my recipes freely with the world, so that the world can enjoy my creations, and it’s up to you if you wish to also enjoy them (I do hope you do). I recall watching the film “Amadeus” years ago, and that somebody was asked to comment on one of Mozart’s famous works (I think it may even have been his Requiem) – the person in question was a little lost for words at first, then he said that there were ‘too many notes in it’. Cheers to you !.

  12. Hi there V/Mamma and thanks for your comment – I am delighted to hear that you enjoyed my recipe and that it will be a staple in your home. Thanks and Cheers to you !.

  13. Now this is a nice curry. Super easy and the house semlt amazing whilst cooking. Even drew the kids out of their rooms! Used fresh baby spinach leaves, and added some flaked almonds and a pile of coriander. Goes nice with a savignon blanc.

  14. Now this is a nice curry. Super easy and the house smelt amazing whilst cooking. Even drew the kids out of their rooms! Used fresh baby spinach leaves, and added some flaked almonds and a pile of coriander. Goes nice with a savignon blanc.

  15. Hi Miriam. Just found your beautiful website. Very impressed especially at the delicious sounding recipies and classy photography. I have recently committed to a low fat plant based eating plan which allows no added fat so I will have to try to adapt some of your recipies to eliminate the fat. No doubt the results will suffer slightly in doing so but as I learn more about the techniques of no fat cooking (which are totally new to me) and experiment more with my own ideas I hope to be able to produce tasty nutritious food once again ! Thank you for the inspiration of your excellent recipies and your passion for vegan cooking.

  16. Hi Clare and thanks for your wonderful comment. If you wish to eliminate fat from your diet – simply reduce the oil – you can use a spray and a little water – that way most dishes won’t contain it. Many people are scared of oil, I have explained before that there are oils and there are oils – some people have watched and read that ALL oils are un-safe – personally I don’t believe that, but cutting down on any oils in terms of amounts is a good idea. We must remember that whilst a high fat diet (my recipes are not high fat and they are all cholesterol free, so no clogging of the arteries thankfully) is not advisable – our joints and bodies do need a little good fat – I mentioned before in the past that as a nutritionist I saw women who eliminated fat from their diets as a consequent they then suffered from depression, fatigue and dehydrated skin and limp hair – most of the women’s skin was aged beyond their years. So please act with caution, by all means reduce, but do take care of all of yourself. Let me know how the recipes go Clare, you should be fine though. Cheers to you.

  17. Robyn Hi and welcome to my site – glad to hear this went well for you and that the kids enjoyed it too, as it happens so did my young 5 year old daughter. Your garnish is a favourite with me too, love flaked almonds. Thanks for the wine tip for those who would love to have it with this dinner. Cheers to you and look forward to your future comments here.

  18. Robyn Hi and welcome to my site – glad to hear this went well for you and that the kids enjoyed it too, as it happens so did my young 5 year old daughter. Your garnish is a favourite with me too, love flaked almonds. Thanks for the wine tip for those who would love to have it with this dinner. Cheers to you and look forward to your future comments here.

  19. Oh my gosh! This recipe was amazing! My husband couldn’t get enough of it. I made the zesty curried potatoes with it to. FABULOUS! You really made me look good Miriam. Thanks for the recipe!

  20. Hey there Cindy – you sure sound like curry lovers ! Thanks for your wonderful comment – so glad it was enjoyed ! That’s great news, and I look forward to your future comment/s on my blog (have you seen my other curries, my Roast Vegan Curry is sublime (you can find it in the category section on the right hand side of my blog). Cheers to you Cindy !.

  21. Hello Miriam,

    This recipe is so amazing and is well paired with many things … I have made it 4 times since you posted this and LOVE IT! I am on a restricted diet as I have just been diagnosed with MS so your site is an absolute God send to me to try and cope with everything here. Thank you SO much!

  22. Hi there and thanks for your comment V/M – I am impressed by the number of times you have enjoyed this recipe so far. I am very sorry to hear about your diagnosis of MS and hope you are managing it – a healthy diet in any case is the best health insurance we can have. I look forward to your future comments on my blog. Cheers and best to you !.

  23. I cooked this last night as part of an Indian meal and i must say Miriam, It is beyond Beautiful! I used solid creamed coconut as i did’nt have the cream in. My other half thought it was gorgeous .

  24. Tracey Hi there and welcome to my site, thanks so much for your wonderful feedback, am delighted that you enjoyed my recipe so much ! Please come back and comment on my other recipes as and when you try them (if you love curries, I specialize in them, so please try the other ones too at some point, they are every bit as good as this one). Best to you !

  25. I have a question. Is the asafetida powder completely necessary? I’m not sure if I’ll be able to find it.

    Also is Coconut cream the same as coconut milk?


  26. Sarah Hi there – coconut cream is thicker/richer than the milk I find. As for the Asafetida, I have not made this dish without it before, and I included it in my recipe because it ‘kicks’ in a way that no other spice does I find. That said, if you cannot get hold of it (I order from ebay sometimes) just add garlic & onion powder in it’s place. Hope you enjoy this curry ! Cheers to you.

  27. Hi Miriam,
    I can’t wait to try out this dish. I am a big curry lover.
    I came across you at the right time, as I was running out of vegan cooking ideas.
    My mouth is watering just looking at the photo’s…

  28. Hi Denise and thanks so much for your comment – I do hope you enjoy this curry, and come back and let me know what you think. Tastes great with some indian bread and a green salad. Cheers to you.

  29. this is so absolutely delicious! i made it about a week ago, and i’m making it right now with zucchini and carrots… the whole house smells like curry 😉 thanks for this awesome recipe!

  30. Hi there Nadine, thanks so much for coming by and leaving your wonderful comment – am so glad you enjoyed it and are making it again ‘as we speak’ – Cheers to you and hope you try out my other curries (unless you are addicted to this one). Best !

  31. I just cooked this meal without caraway seeds (couldn’t find any in the shops) and its absolutely delish! thank you soo much!

  32. Lis Hi there and welcome here – thanks for dropping by with your comment – glad to hear that this curry went down so well. Come by again when you try out another dish (all the curries are very moorish Lis, so don’t hesitate to try them) – Cheers to you and Happy New Year 2012 !

  33. Mouthwatering Spinach Lentil Tandoori Masala- please clarify what you mean by 6 balls of frozen spinach. The dish sounds good. How about a weight? I would like to try this recipe, but I am not clear on how much spinach this calls for? Would fresh spinach work?

  34. Peg Hi there and welcome here. To answer your question, the amount of spinach you are going to need (frozen) is approx 200 grams. Frozen spinach here either comes in either square balls or round ones, 6 of those come to approx 200 grams – it does not matter to be 100% precise about that, because each ball or square is never exactly the same size next time. Best and hope you enjoy this !

  35. Have made this it is lovely. Very authentic tasting, highly recommend and so simple to make. Thanks Miriam x

  36. Michelle Hi there and thanks for dropping by here with your comment, I am delighted that you have enjoyed this curry and I look forward to your future comments on my blog. Best wishes your way !

  37. I am so looking forward to making this! This will be the third of your curries I have made – the first two were SO delicious and big hits with my family! I will let you know how this one turns out! You have made my vegan journey very very tasty…

  38. Ah Tricia thanks for your feedback and kind words. You may wish to try these with it, here is the link (very easy to make and goes very well with the tandoori masala) Do let me know how it all goes as and when. Best wishes your way in the meantime !

  39. I made this curry over the weekend, and of all of the delicious curries I have made from your recipes, this is my favorite! My non-vegan daughter was home for a visit and was astonished at how tasty and satisfying this curry is. She is now considering adding some vegan recipes to her kitchen repertoire. Thank you for this contribution to a warm, lovely evening with family!

  40. Tricia Hi there and thanks so much for dropping by here with your feedback on my curries. Yes, this one is rather unique and is a favourite amongst some friends I have too. I am glad you have made and enjoyed the others and that your daughter enjoyed the taste too – glad she will also be including some of these to her own culinary repertoire, how wonderful and a huge Kudos goes to you for making, sharing and presenting them at your dinner table ! There’s more to come so stay tuned and I look forward to your future comments on my blog. Best wishes your way in the meantime !

  41. I have now cooked this dish twice and the plates are wiped clean! Even my teenage son had second helpings, its really quite easy but tastes exceptional doesn’t it? My daughter and I have been vegan since 6 months ago, although we are all vegetarian for years now but the more recipes of yours that I follow the more fun we are having eating, thank you 🙂

  42. ps, it really helps too that I came back from India last January with a box full of fresh spices!

  43. Karen Hi there and thanks for your feedback. It all sounds great at your end, and I am delighted that your son also loved this so much. I am also glad that you have introduced a variety having extended your existing repertoire with my recipes. Bottom line also is that when something tastes great it’s easy to follow, enjoy, make and re-make ! Best wishes your way !

  44. Wow, it’s great that you have these spices from India ! You must try out some of my curries sometime Karen, you won’t regret it I promise ! 🙂

  45. Susanna Langlow

    Thank you for giving me another insight into the world of food, I found it an eye opening experience, yummy±

  46. Sure thing Susanna !

  47. Hi this looks yum!could i use soya cream instead of coconut?the coconut is usually to rich for me or could i use plain soya yogurt?Would you advise making it the night before?I have pre cooked puy lentils would they do?Thanks in advance x

  48. Sommer Hi. Yes you can use soya cream instead, that’s fine. Making it the night before is another YES (the flavours will be even more consolidated and rich, so it’s a great idea) and puy lentils are excellent. Let me know how it goes as and when. Cheers ! 🙂

  49. Thanks Miriam! Also i can’t find natural food colouring so Will i just a leave it out?

  50. Sure thing Sommer, I am surprised that a health food store wouldn’t have it, but the taste should be the same. Enjoy ! 🙂

  51. Hi Miriam thank you so much for this recipe I made it last night for my Indian dinner party along with some other dishes and this recipe was the favourite,everyone was looking for recipe ! thank you so much it was sooo good!I love showing people vegan isnt boring!

  52. That sounds fantastic Sommer and a huge Kudos to you for making and sharing this ! Bravo ! 🙂

  53. Hi Miriam! Am just putting the finishing touches on this curry, and can’t wait to eat it, and eat it again for tomorrow’s leftovers! It smells SO delicious, and I’ve already sampled quite a bit, as I just couldn’t wait anymore. It’s so tasty and comforting, and I wanted to thank you for making my world a better place. I got your cookbook last week, and I can’t wait to make EVERYTHING!

  54. Stephanie dear, what lovely words ! Thank you so much for your feedback and for purchasing my book. Regarding the cheeses ie the cheddar and mozzarella in my book, double the quantity of agar powder in them, as the revised recipes did not reach my publishers in time, also when heating them up be sure to do so on a low heat and be patient stirring all the time so that the gelatinious qualities from the agar will be properly released (helps make a denser cheese). The book will not disappoint and you will have a lot of fun with it, in making, serving, sharing and tasting the recipes. Enjoy, and if you love my book I would be so grateful if you can spare me a few minute and write an amazon customer review for me ! Best your way and Enjoy ! 🙂


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