A warming treat for cooler, Autumnal evenings
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.
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.
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.
Remove from the heat and stir through the reserved caramelised onions and flat leaf parsley. Season to taste with sea salt. Serve hot.
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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