Indian Masala Carrots with Coconut Lentils

Method

Tap a step number to tick it off.

1. 1
   Perheat oven to 200C.
2. 2
   Toss the carrots, onions, garama masala and 2 tbsp oil in a roasting tin. Season and roast for 25 minutes (check tender and coloured at the edges).
3. 3
   Meanwhile, heat 2 tbsp oil in a pan. Add the garlic, mustard seeds, curry leaves and chilli. Fry gently for 1 minutes, until the mustard seeds pop.
4. 4
   Add the curry powder, lentils, coconut milk, tomatoes and 150ml water. Bring the lentils to the boil, spoon off any scum that rises to the surface, and simmer for 20-25 minutes. Check the lentils are soft (add more water if they start drying out - you are aiming for a porridge-like consistency).
5. 5
   Season to taste then stir in half the coriander. Add a squeeze of lemon juice to the carrots, to taste.
6. 6
   Server the lentils in shallow bowls. Spoon the toasted carrots and onions on top and finish with the remaining coriander.