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A delicious vegetarian curry that is packed with flavour!



Serves 4

1 large white onion

1 vegetable stock cube

olive oil

1 tsp ginger

1 tsp cumin

1 tsp all spice

1 tsp paprika

salt & pepper

150ml water

60g spinach

1 lime

fresh coriander


  1. Preheat oven to 190 degrees. Cut your sweet potato into small chunks and also cut the cauliflower into small florets.

  2. Place on a baking tray and sprinkle over the cumin and olive oil. Use your hands to make sure it is evenly coated. Roast in the oven for about 20 minutes or until cooked.

  3. Add the chopped onion and minced garlic to a large pan with olive oil on a medium-high heat. Allow to cook for 5 minutes (until the onion has softened). Add the cherry tomatoes, ginger, all spice, ginger and paprika to the pan. Mix together and leave to cook for another 2-3 minutes.

  4. Turn the heat down low and add your stock cube and water as well as the drained tin of lentils and coconut milk. Stir together and season to taste.

  5. Once the sweet potato and cauliflower is cooked, add these to the pan as well as your spinach. Allow to cook for a few more minutes until the spinach has wilted.

  6. Chop a handful of fresh coriander and lime into 4 wedges. Place half the chopped coriander into the pan and stir.

  7. Take the pan off the heat and serve alongside with your chopped coriander, lime and some wild rice!



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