As the temperature dips, there’s nothing that feels more like a warming hug than a curry. One of my favourites is this gorgeous vegan curry. It’s also cheap to make and packed full of immune-boosting antioxidants.

Serves 4


  • 2 tsp olive oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • Ginger – a thumb-sized piece, finely grated
  • 6 curry leaves (optional)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 medium sweet potatoes, cut into chunks
  • 75g red lentils
  • 400ml tin coconut milk
  • 400ml vegetable stock
  • Fresh coriander, a handful, torn
  • 1 lime, cut into wedges


  1. Heat the oil in a large pan over a medium heat and cook three-quarters of the onion for 10 mins until softened.
  2. Add the garlic, ginger and curry leaves (if using) and cook for 2 mins.
  3. Add in the spices and cook for 1 min.
  4. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 mins until the potatoes and lentils are cooked through. Add a splash of water if it looks a little dry.
  5. Season to taste, then spoon into bowls and garnish with the remaining chopped onion, the fresh coriander, and a lime wedge for squeezing over.

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This recipe takes seconds to prepare. You can use a variety of different things in