Packed with flavour, this vegan curry is our favourite winter warmer comfort recipe.

Perfect for those chilly nights when you come home from work and need a quick recipe for the family that can be cooked and ready on your plate in under 30 minutes.


  • 1 onion (chopped)
  • 500g butternut pumpkin
  • 4 tbsp korma curry paste (replace with spicier paste if desired)
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 1 can lentils (drained)
  • Pinch of salt
  • 200g baby spinach
  • 2 tbsp coconut yoghurt


  1. Fry onion in olive oil until clear.
  2. Add butternut pumpkin. Cook until pumpkin begins to soften.
  3. Add curry paste, can of tomatoes, coconut milk, lentils and salt.
  4. Simmer for 10 minutes.
  5. Add fresh spinach and coconut yoghurt. Cook until spinach is wilted.
  6. Serve with dollop of coconut yoghurt!

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