We think the joy of plant-based living is the opportunity to experiment with healthy and organic ingredients. 

This weekend hosts The Plant Powered Show Cape Town edition where industry leaders in plant-based methods of food preparation will be diving into the goodness of plant-based living.

The line-up includes chefs and mixologists who will be demonstrating how we can all live our best lives with plant-based foods and beverages.

This vegan curry recipe is made using simple ingredients you can find at your local plant-based supermarket.

It’s a hearty meal perfect for a winter dinner for two or more, if you have a big group coming over.

Entertain your guests with the art of plant-based cuisine and later have a hang out by an open fire.

The fun doesn’t stop as the seasons change and our lifestyles change as well.

Embrace plant-based living for its extraordinary lifestyle benefits. 

And discover fresh ideas for your next winter-warmer dinner party. 


  • 1 tbsp Organic Virgin Coconut Oil
  • 2 cups chopped sweet potato
  • 1 small onion, chopped
  • 2 cups water
  • 1 tbsp Organic Coriander Seeds
  • 1 cup dried lentils
  • 400 ml Organic Coconut Milk
  • 1 tbsp crushed garlic
  • 1 tsp Organic Cayenne Pepper
  • 200 g baby spinach
  • 1 tbsp Ground Ginger
  • 1 can chopped tomatoes
  • 1 tbsp Organic Ground Turmeric
  • Organic Wholegrain Basmati Rice for serving


  1. Place the coconut oil, onion, coriander seeds and crushed garlic in a pot.
  2. Fry for 10 minutes, or until onions are soft and golden.
  3. Add the sweet potato, dried lentils, ground turmeric, cayenne pepper, ground ginger, chopped tomatoes and water. 
  4. Cover and simmer for 30 – 40 minutes, or until the lentils and vegetables are soft and cooked through.
  5. Once cooked through, add the coconut milk and baby spinach.
  6. Mix together and allow to cook until the spinach has wilted and the curry is heated up.
  7. Serve with Basmati Rice, and enjoy!


Featured image and recipe: The Plant Powered Show