Hearty carrot and lentil curry
- 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
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.