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One pot curry

Tutor: Bettina Campolucci, Bettina’s Kitchen – Plant based chef

Join Plant-based chef Bettina from Bettina’s Kitchen as she demonstrates how to make a satisfying one-pot Vegan curry.

Bettina is part of Veganuary, a UK charity that encourages and supports people worldwide to try Vegan living in January and beyond.

This recipe serves 2 people.


Set out your ingredients.

Video time

3 minutes

One pot curry | Virtual Village Hall | Royal Voluntary Service

tomatoes being chopped on a wooden chopping board with various vegetables in the background
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  • 2 tbsp olive oil  
  • 1 shallot, finely chopped  
  • 1 garlic clove, peeled and chopped  
  • 1 tbsp good-quality yellow curry spice mix, plus more if required  
  • 1 carrot, chopped into small pieces  
  • ½ aubergine (eggplant), chopped into small pieces  
  • 1 potato, chopped into small pieces  
  • 45 g (1 ½ oz / ¼ cup) dried red lentils  
  • 1-2 fresh red chillies  
  • 400 ml (14 oz / 1½ cups) coconut milk  
  • 1 tbsp peanut butter  
  • Big handful of spinach  
  • Big bunch of basil  
  • Salt and pepper to taste   

To serve: 

  • Big bunch coriander  
  • Squeeze of lime  
  • Spring onion, finely chopped  


  • Heat a frying pan (skillet) over medium heat. Add the oil and gently fry the shallot and garlic until transparent. Then add the curry spice mix, carrot, aubergine and potato and fry for another 5 minutes.   
  • Stir in the lentils followed by the chillis and coconut milk, and simmer over low heat, covered, for 20-25 minutes.   
  • Remove the lid, taste and adjust the seasoning with salt or more spice mix, and stir in a handful of spinach and basil.
  • Give it a final squeeze of lime to cut through the creaminess of the curry, then throw over a few coriander leaves. 
  • Serve as it is or with some steamed rice, quinoa or buckwheat on the side.