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Serves: 4

Preparation Time: 45mins.


  • 200ml vegetable broth (make sure to get a vegan one)

  • 1 sweet potato, peeled

  • 1 red or yellow pepper

  • 1 courgette

  • 1 small aubergine

  • 400g chopped tomatoes/tomato sauce

  • 100g dry red lentils

  • 200g quinoa or brown rice

  • 100ml coconut milk (light version if available)

  • 1 teaspoon grated fresh ginger

  • 1 clove garlic chopped

  • 1 teaspoon turmeric.

  • 1 teaspoon smoked paprika

  • 1 teaspoon curry powder


  1. Prepare vegetable broth by adding 200ml boiling water to stock powder or cube in a measuring jug. Stir so that cube or powder dissolves.

  2. Chop courgette, aubergine, pepper and sweet potato.

  3. Pour vegetable broth into a large pan and add chopped vegetables, lentils, chopped tomatoes, grated ginger, coconut milk and spices. Simmer on medium heat for 25-30mins. 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 1-2mins.

Penny recommends:

  • Sprinkle with fresh coriander or parsley, some sesame seeds and tablespoon of coconut yoghurt for serving.

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