If you’re looking for something hearty and warming, this lentil curry is perfect. It’s creamy, filling, and packed with spices – exactly what you want after a day exploring. Red lentils cook quickly, so you don’t need to spend long at the stove, and the coconut milk makes it rich and satisfying without being heavy.

Ingredients (serves 2):

• 1 tin coconut milk
• 1 tin chopped tomatoes
• 150g red lentils (rinsed)
• 1 onion, chopped
• 2 tsp curry powder (or garam masala)
• 1 tsp turmeric
• 1 tbsp olive oil
• 1 handful spinach or kale (optional)
• Salt & pepper to taste
• Rice or naan bread to serve

Method:

1. Heat the oil in a pan and cook the onion until soft.
2. Stir in curry powder and turmeric, cooking for 1 minute.
3. Add the lentils, chopped tomatoes, and coconut milk. Stir well.
4. Simmer for 15–20 minutes until the lentils are soft and the sauce thickens.
5. Stir in spinach or kale for the last 2 minutes.
6. Season and serve with rice or naan bread.

Vanlife Tip: Cook a double batch – this curry tastes even better the next day and reheats easily in one pan.