Carrot and lentil curry

Hearty carrot and lentil curry

All the family will love this mildly spiced dish

By , 27 March 2017

(20 votes)

Hearty carrot and lentil curry
  • 45 Mins

  • Serves: 5

Nutritional Info
Each 379g serving contains
  • Energy

    1681KJ

    402KCAL

    20%
  • Fat

    9.5g

    low

    14%
  • Saturates

    5.3g

    low

    27%
  • Sugars

    7.6g

    low

    8%
  • Salt

    0.11g

    low

    2%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 444kJ/106kcal.
Ingredients
  • 3tsp garam masala
  • 2tsp turmeric
  • 1tbsp rapeseed oil
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • Thumb-sized piece of ginger, grated
  • 75g red lentils
  • 400g carrots, peeled and chopped
  • 1tbsp tomato purée
  • 400ml reduced fat coconut milk
  • 1tbsp chopped coriander
  • 300g cooked rice, to serve
Method
  • Dry-cook the garam masala and turmeric in a pan on low for 1-2 mins.

  • Add the oil, onion, garlic and ginger to the pan. Fry gently for 3 mins, until the onion begins to soften.

  • Rinse the red lentils in a sieve under the cold tap. Add to the pan with the carrots, tomato purée, coconut milk and half the coriander.

  • Simmer gently, covered, for 30 mins until the carrots are soft. Stir occasionally. 5 Serve with the rice and the remaining coriander.