• 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tsp ground turmeric
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1/2 tsp chilli flakes (or more if you like a bit of spice!)
  • 1 courgette, chopped
  • 1 red pepper, chopped
  • 1/2 butternut squash, cubed
  • 1 carrot, chopped
  • 6 florets of broccoli
  • 100g red lentils
  • 1 can full fat coconut milk
  • 2 handfuls spinach
  • Fresh coriander to serve


  1. Fry off the onions and garlic with the spices in coconut oil until the onion is soft. Make sure the heat isn’t on too hot, you don’t want burnt spices!
  2. Add all the vegetables except for the spinach and fry for a couple of minutes. Then add the coconut milk and bring to the boil. If the liquid doesn’t cover all the veg, add some boiling water. Boil for about 5 minutes and bring down to a simmer.
  3. Add the lentils and simmer until cooked. You know they're cooked when they go soft and absorb all the water. If it goes too dry, add some more boiling water.
  4. When the lentils are cooked, turn off the heat and stir in the spinach until wilted. 
  5. Serve in bowls and sprinkle with fresh coriander.