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A warming treat for cooler, Autumnal evenings

Serves 4
Suitable for Vegans

Difficulty Moderate



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.

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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