Vegan red lentil curry


Time to feeding 45 minutes

Feeds 4 or 1 hungry wildeling (plus 3 leftover portions)

This vegan dish is my all time favourite to whip up and freeze multiple portions, and re-heat mid week with some veg for a super quick meal



  • Heat coconut oil in large deep pan
  • Add onion and cook until translucent (c. 3-4 minutes)
  • Add carrots and red pepper and cook for further 2-3 minutes
  • Add vegetable stock, tinned tomatoes, coconut milk and spices, stir and heat for 2 minutes until warm and slowly simmering
  • Add red lentils and sweet potato and stir
  • Add lid of pan and leave gently simmering for 25 minutes
  • After 25 minutes added spinach and leave for further five minutes to wilt
  • Serve with your choice of rice or noodles
  • 1 tablespoon coconut oil
  • 2 carrots peeled and sliced
  • 1 medium white onion diced
  • 1 red pepper de-seeded and sliced
  • 100g red lentils
  • 200ml vegetable stock
  • 1 can tinned tomatoes
  • 1 can coconut milk 
    • unsweentened, full fat
  • 2 large handfuls spinach/kale
  • 1 large sweet potato peeled and diced
  • Spices
    • 2 tablespoons curry powder or:
    • 1 tablespoon turmeric
    • 1 tablespoon cumin
    • 1 teaspoon chilli powder
    • 1 tablespoon ground coriander
    • 1 teaspoon ground ginger
    • freshly ground black pepper

Wilde tips

  • Throw all ingredients in a slow-cooker and leave on low for 6-8 hours or high for 3-4 hours
  • Serve topped with chopped cashews, lime and chopped fresh coriander to garnish
  • Use 1 can chickpeas instead of lentils (for chickpea curry)
  • Use butternut squash instead of sweet potato
  • Mash sweet potato slightly if you prefer a thicker curry
  • Add any green vegetables, I normally steam green beans, sugar snaps and/or broccoli 
  • Divide into portions and freeze - remove from freezer when you leave in the morning and microwave (not in plastic container!) for 2-3 minutes when you get home for instant, nutritious meal