As the temperature dips, there’s nothing that feels more like a warming hug than a curry. One of my favourites is this gorgeous vegan curry - and it's perfect to feed the crowd after the fireworks. It’s also cheap to make and packed full of immune boosting antioxidants.
2 tsp olive oil
Red onion, finely chopped
4 garlic cloves, finely chopped
Ginger a thumb-sized piece, finely grated
6 curry leaves (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 medium sweet potatoes, cut into chunks
175g red lentils
400ml tin coconut milk
400ml vegetable stock
Fresh coriander, a handful, torn
1 lime, cut into wedges
Heat the oil in a large pan over a medium heat and cook three-quarters of the onion for 10 mins until softened.
Add the garlic, ginger and curry leaves (if using) and cook for 2 mins.
Add in the spices and cook for 1 min.
Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 mins until the potatoes and lentils are cooked through. Add a splash of water if it looks a little dry.
Season to taste, then tip into bowls and garnish with the remaining chopped onion and the fresh coriander, and a lime wedge for squeezing over.