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Serves: 4

Preparation Time: 45mins.


  • Pumpkin


  1. Start by preparing vegetable broth by adding boiling water to stock powder or cube.

  2. Chop courgette, aubergine, pepper and sweet potatoes 

  3. Add to a large pan with vegetable broth and lentils, chickpeas, chopped tomatoes, coconut milk and spices. Simmer for 25 mins until sweet potatoes are soft and lentils are cooked. Make sure to stir occasionally.

  4. In the meantime cook quinoa or rice according to instructions

  5. Before serving, stir some spinach into the curry and allow to wilt for 1-2 mins.

Penny recommends:

  • Sprinkle fresh coriander or parsley and some sesame seeds for serving.

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