Every family seems to have a repertoire of five favourite recipes which they cook again and gain and this is one of ours. Give it a try and you’ll see what I mean. Using good quality ingredients, organic where you can, makes all the difference too.
Serves 2, prep 10 mins, cook 25 mins
- 500g carrots, peeled and chopped into angled 3cm pieces
- 2 onions, peeled and chopped into wedges
- 1 tbsp garam masala
- Oil for roasting and frying
- 2-3 garlic cloves, peeled and thinly sliced
- 1 tsp black mustard seeds
- 1 chilli, halved and deseeded
- 1 tbsp curry leaves
- 2 tbsp medium curry powder
- 150g red lentils
- 1 tin coconut milk
- 2 tomatoes, diced
- Bunch of fresh coriander, chopped – leaves and stalks
- 1 lemon
- Salt and pepper
- 150ml water
Pre-heat the oven to 220c/Gas 8. Toss the carrots, onions, garam masala and 2 tbsp of oil in a roasting tin. Season and roast for approx. 25 mins, until tender and coloured at the edges. Meanwhile, heat 2 tbsp of oil in a non-stick, heavy bottomed pan. When the oil is hot, add the garlic, mustard seeds, curry leaves and chilli. Turn the heat down and fry gently until the mustard seeds pop.
Add the curry powder, lentils, coconut milk, tomatoes and 150ml water. Bring the lentils to a boil, spoon off any scum that rises to the surface and simmer for about 20-25 mins, or until the lentils are soft, Add more water if they start drying out; you want a loose porridge- like consistency.
When the lentils have cooked, season to taste. Fold in half the coriander. Add a squeeze of lemon juice to the carrots, to taste. Serve immediately, scattering the remaining coriander on top.