Indian Masala Carrots with Coconut Lentils

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Serve with warm naan bread.

Serves 1

Ingredients

  • 500 g carrots (chopped into 2cm pieces)
  • 2 whole onions (chopped into wedges)
  • 1 tbsp garam masala
  • 4 tbsp oil
  • 3 cloves garlic (thinly sliced)
  • 1 tsp black mustard seeds
  • 1 tbsp curry leaves
  • 1 whole chilli (halved and deseeded)
  • 1 tin coconut milk
  • 2 whole tomatoes (diced)
  • 1 bunch fresh coriander (chopped)
  • 1 whole lemon
  • 1 pinch seasoning

Method

  • Step 1   Perheat oven to 200C.
  • Step 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).
  • Step 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.
  • Step 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).
  • Step 5   Season to taste then stir in half the coriander. Add a squeeze of lemon juice to the carrots, to taste.
  • Step 6   Server the lentils in shallow bowls. Spoon the toasted carrots and onions on top and finish with the remaining coriander.

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