Indian Massala Carrots with Coconut lentils

prep 10 mins, cook 25 mins

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C

Step 2

Toss the carrots, onions, garam masala and 2 tbsp of oil in a roasting tin.

Step 3

Season and roast for approx. 25 mins, until tender and coloured at the edges.

Step 4

Meanwhile, heat 2 tbsp of oil in a pan.

Step 5

Add the garlic, mustard seeds, curry leaves and chilli.

Step 6

Fry gently for 1 min, until the mustard seeds pop.

Step 7

Tip in the curry powder, lentils, coconut milk, tomatoes and 150ml water.

Step 8

Bring the lentils to the boil, spoon off any scum that rises to the surface and simmer for about 20-25 mins, or until the lentils are soft.

Step 9

Add more water if they start drying out; you want a loose, porridge-like consistency.

Step 10

When the lentils have cooked, season to taste.

Step 11

Fold in half the coriander.

Step 12

Add a squeeze of lemon juice to the carrots, to taste.

Step 13

Serve the lentils in shallow bowls.

Step 14

Spoon the roasted carrots and onions on top and finish with the remaining coriander.