Looks like you may need to upgrade your browser

We're sorry, we no longer support the web browser that you are using

For the best best experience, please update your browser, or try using a different browser

(We promise it'll be worth it)

Upgrade the to latest version or continue anyway

A warming treat for cooler, Autumnal evenings

Serves 4
Suitable for Vegans

Difficulty Moderate

Ingredients

Method

Step 1
In a large pan, heat the coconut oil until it becomes liquid. Add the sliced onions over a medium-high heat for 8-10 minutes, stirring occasionally to prevent sticking, until the onions are golden brown. Remove half of the cooked onions from the pan, and set them aside.

Step 2
Add the garlic, turmeric, cumin and chilli flakes into the remaining onions and cook for 1 minute. Then stir in the curry paste until combined.

Step 3
Pour in the red lentils and half of the stock, then simmer over a medium heat for 10 minutes. After 10 minutes, add in the remaining stock and simmer until the liquid has absorbed, stirring frequently to avoid sticking.

Step 4
Remove from the heat and stir through the reserved caramelised onions and flat leaf parsley. Season to taste with sea salt. Serve hot.

Shop Food & Drink

Recipe created by Katy Beskow on behalf of Holland & Barrett. Katy is an author, food writer, cookery tutor and recipe developer. She has a passion for seasonal ingredients, vibrant food, and fuss-free home cooking. As a vegan for 13 years, Katy has become adept at creating simple plant-based recipes without the hassle. She has 5 best-selling vegan cookbooks, including her latest, Vegan Fakeaway, released in July 2020.

Check out Katy’s other delicious recipes: Apple Bircher Muesli or Vegan Lime Curd.

Images by Luke Albert