Lentil curry from Duba Plains to make at home

Vegetarian Lentil curry

This is a very special dish for us and also quite popular among our guests.  It is a mild curry but is packed with flavor. This is the recipe of Chef Tshipidi who has been working at Duba Plains for about 6 years. She likes experimenting with bold flavours and really has a good feel for working with Indian spices.

This is an easy recipe for everyone to try. Lentils are one of those ingredients that everyone has in their pantry but often very few recipes provide the flavor this recipe does. You will fall in love with this dish like so many of our guests have.

Enjoy and happy cooking.

Chef Pickard and the Duba Kitchen team


300g lentils – green, red, brown or mixed

4 Onions finely chopped

150g butter

½ tsp chili flakes

1 tsp turmeric

1 tblsp curry powder

1 tsp cinnamon

1 tbsp desiccated coconut

½ cup diced carrots

½ cup diced red pepper

½ cup diced zucchini

juice from 1 lemon

1 can tomato and onion relish


Place the lentils in a saucepan, cover with cold water and place the lid on the pot, and let it boil for 20 minutes. Check after 20 minutes that they are tender and soft. Drain the lentils.

In a hot pan with no water or oil, add your chili flakes, cinnamon, turmeric, curry powder and coconut and toast them until you can smell them more intensely.

Now add your butter and onions. Fry until the onions are soft.

Now add your tomato relish, vegetables and lentils.

Add 1 cup of water cover and let it cook for 15minutes.

Take off and store for later or serve immediately.

Garnish with Greek yogurt or coriander leaves.

Lentil Curry