Add roasted carrots to lentil curry and you elevate a simple pulse recipe into a satisfying feast. It’s simple and frugal but also delicious. Tuck into this comforting and warming dish when you want to eat something particularly nutritious. Enjoy on its own, with rice, flatbread or on toast.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my cookie and privacy statement for further details.
After last week’s indulgent Welsh rarebit post, I thought I ought to go for something healthier this week. When it comes to protein, there’s nothing much healthier than pulses. Luckily pulses are also tasty and cheap, especially if you cook them from dried.
Pair lentil curry with roasted carrots and you have a flavoursome, gut friendly and nutritious meal that won’t break the bank.
Dive Right In
- Why Make Roasted Carrots And Lentil Curry?
- Roasted Carrots And Lentil Curry Ingredients
- What Is Kalonji?
- Curry Powder vs Garam Masala
- How To Make Roasted Carrots and Lentil Curry
- Other Lentil Recipes You Might Like
- Keep In Touch
- The Recipe
Why Make Roasted Carrots And Lentil Curry?
There are many reasons to like this roasted carrots and lentil curry recipe. It’s a delicious and nutritious dish that offers several health benefits, is versatile, easy to prepare, and budget-friendly.
- Budget-Friendly – Lentils and carrots are affordable and readily available ingredients, making this dish a budget-friendly option that can feed a crowd.
- Easy To Prepare – This dish is easy to prepare, which makes it a great option for busy weeknights. It’s also a great meal prep option as you can store it in the fridge or freezer for later use.
- Delicious To Eat – The combination of roasted carrots and lentils with curry spices, such as ginger, cumin and turmeric, creates a filling and savoury dish that satisfies your taste buds. The spices also provide additional health benefits, such as anti-inflammatory properties and improved digestion.
- Nutritious – Lentils are a good source of plant-based protein, fibre, and essential minerals such as iron and folate. Carrots are also an excellent source of fibre, vitamins A, C, and K and antioxidants. Together, they make a healthy and gut friendly meal.
- Versatile – Roasted carrots and lentil curry is a versatile dish that you can adapt to suit different dietary preferences and occasions. For example, you can use different spices or another type of lentil. It’s already vegan, but for an extra protein boost you can serve it with quinoa instead of rice. Or if you’re vegetarian, a spoonful of yoghurt or simple raita on the side is a good option.
Roasted Carrots And Lentil Curry Ingredients
The list of ingredients for curries always seems like a long one. But don’t panic. Most of the ingredients in this roasted carrots and lentil curry are spices. And it’s always a good idea to stock up on spices.
Whole Lentils
When it comes to lentils, things can get a bit confusing. There are many different types and they all do something slightly different. For the porposes of this curry, try to go with whole green or brown lentils if you can. They give more texture than split red lentils, but still go slightly mushy, which is a good thing in a lentil curry.
Black beluga lentils, blue Puy lentils, tiny Umbrian lentils and Spanish Pardina lentils aren’t ideal for this dish as they tend to retain their shape. Because of this they don’t absorb the curry’s flavours as well.
I used green lentils, sometimes known as continental lentils, this time. They have a rather earthy flavour and take a bit longer to cook than brown ones.
For best results soak the lentils overnight, then rinse thoroughly. Soaking not only reduces cooking times, but it makes lentils more digestible. The other trick to reducing unwanted intestinal gas is to add a bayleaf or a piece of kombu seaweed whilst they’re cooking.
Carrots
I’ve written about carrots many times before on Tin and Thyme. Suffice it to say, they are cheap to buy, easy to prepare, tasty to eat and generally good for us. You can find out more in this post on all the carrot recipes you will ever need.
Roasting carrots brings out their inherent sweetness and concentrates their flavour. It also makes them the star of this roasted carrots and lentil curry dish.
Or forget the curry altogether and make the carrots as a side dish to accompany any number of meals. Easily and quickly done in an air fryer, although they work well in an oven too.
Spices
You can’t have a curry without spices. Aromatic and nutritious, spices are the flavour bombs of the curry world. Their unique and complex flavours turn simple ingredients, such as carrots and lentils, into a meal to rival any good curry house offerings.
Not only do they add flavour, but they’re highly nutritious too. Some spices, like cinnamon and cloves, even have natural preservative qualities, which can help extend the shelf life of food.
I’ve used a couple of ready made ground spice mixes, but also fresh garlic, ginger and chilli along with mustard seeds, cumin seeds, kalonji and ground turmeric.
What Is Kalonji?
Kalonji (Nigella sativa) is the triangular black seed you nearly always find on naan bread. It’s also known as nigella and confusingly, black cumin and black onion seed.
This seed of many names is actually from the buttercup family (Ranunculaceae) and bears no relation to either the cumin (parsley) family or the onion family at all. It’s native to south and south west Asia, but is also widely grown in and around the Middle East.
When it comes to flavour, it tastes, slightly bitter, slightly floral and something akin to a mix of oregano and onion. You probably just need to try it.
Just like most spices, kalonji is highly beneficial and packed with antioxidants. It’s anti-inflammatory, antibacterial and good for general gut health. (Ref: Healthline)
If you can’t get hold of kalonji seeds*, it’s fine to leave them out. Or swap them for a few more cumin seeds or a little oregano instead.
Curry Powder vs Garam Masala
Curry powder is a mix of spices that tends to vary according to brand. It always contains turmeric and usually some form of chilli. Don’t confuse it with garam masala, it’s not the same. Garam masala is a very specific blend of warming spices and it contains neither chilli nor turmeric. I use both in this recipe.
My go to for many curries is Steenbergs’ organic Madras curry powder*. It contains cumin, coriander, onion, turmeric, garlic, fenugreek, mustard seeds, ginger, black pepper, chilli, cardamom, cinnamon and cloves.
Their garam masala*, on the other hand, is made with fewer ingredients. These are: fennel, caraway, cinnamon, black pepper, cardamom and cloves.
Onions
Much like spices, onions are integral to most Indian curries. They provide flavour, sweetness and even more nutritious goodness. It’s best to use ordinary brown onions for flavour, but I only had red ones in the house, so that’s what I used here.
Tomato Paste
Tomato paste is a budget-friendly way to add a bit of depth and umami richness to this roasted carrots and lentil curry. You don’t need much as a little goes a long way. The flavour of tomatoes doesn’t dominate the dish. In fact you probably wouldn’t know it was there.
How To Make Roasted Carrots and Lentil Curry
There are a few steps needed to cook this spiced roasted carrots and lentil curry, so although it’s a simple dish, it’s not a one pot meal. The steps are all easy ones though and don’t take up much in the way of time.
Step 1. Prepare Lentils
If you’re able to get organised enough, put the lentils on to soak the day before you need them. Cover them with water, put a lid on and leave them be. They can happily soak in water for twenty four hours. The longer you soak them, the shorter the cooking time. Ideally, try to soak them for eight hours, but two will do at a push. I soaked these ones for twenty four hours.
Once soaked, give them a really good rinse. You want to ensure you not only get rid of any dust, but also wash off those indigestible gas producing carbohydrates.
Cover the lentils with enough fresh water to just cover them. They’ll have already absorbed plenty of water from soaking. Add the bay leaf to the pan. Cover and bring the pan to the boil.
Simmer for twenty to thirty minutes or until soft and slightly mushy. Cooking time will depend on how old the lentils are and how long you’ve soaked them for. Leaving the lid on, set aside until needed.
Top Tip
Use the same pot that you cooked the lentils in to cook your rice. There’s no need to wash it first – always a win.
Step 2. Roast Carrots
Whilst the lentils are cooking, get on with preparing the carrots. Give them a good scrub, but there’s no need to peel them. Top and tail, then chop into fat chunks. I tend to cut thick slices on the slant and then cut them in half if they need it.
Place the carrot chunks in a bowl along with the salt, spice and oil. Mix thoroughly. You can use your hands if you like, but I find a silicone spatula works just fine.
You can cook the carrots in two ways. Either air fry them for twenty minutes or roast them in the oven for twenty five minutes. If you use an oven, you’ll need to preheat it first. Give the air fryer basket an occasional shake and the oven carrots a stir about half way through the cooking time.
The carrots are done when they’re tender and slightly charred.
Step 3. Make Curry
Whilst the carrots are cooking, cut the onion in half, then slice into thin half moons.
Place a large lidded pan over a medium heat and add the oil. As soon as the oil is hot, add the cumin, mustard and kalonji seeds. Allow them to crackle and pop for thirty seconds or so, then add the onions.
Fry the onions for five minutes or so until soft. Give an occasional stir.
Grate in the garlic and ginger and give a good stir. I use a microplane* for this and it works a treat. Finely chop the chilli and add that as well. You may or may not want to take the seeds out, depending on how hot you like your curries.
Tip the cooked lentils into the onion pan together with the bay leaf and any leftover liquid. Spoon in the turmeric, garam masala, salt and tomato paste. Give a good stir.
Place the lid on the pan and allow to simmer for ten minutes. Check to ensure the mixture doesn’t get too dry and sticks to the bottom. If it looks like it needs more water, just add a couple of tablespoonfuls at a time.
Step 4. Roasted Carrots And Lentil Curry: Finishing Touches
Whilst the curry is simmering, chop the coriander leaves (cilantro). Add three quarters of it to the pan along with half of the carrots. Give it a good stir and allow it to cook for a further two minutes.
Take the pan off the heat and stir in the lemon juice. Taste test at this point. Add more salt or lemon juice if you feel it needs either.
Transfer the curry to a serving dish, pile the remaining carrots into the middle and scatter the reserved coriander leaves over the top.
Eat on its own, with rice or flatbreads and/or a bowl of raita. It’s also very nice on toast the next day when it’s thickened up a bit.
Other Lentil Recipes You Might Like
- Barley lentil dinner (vegan)
- Black lentil bowl with chimichurri
- Easy vegan haggis
- Homemade ravioli (vegan)
- Roasted tomato, lentil & carrot soup (vegan)
- Vegetarian shepherd’s pie
Keep in Touch
Thank you for visiting Tin and Thyme. If you make this roasted carrot and lentil curry, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making lentil curries?
I’d very much appreciate it if you could rate the recipe. If you post pictures of your creations on social media, please use the hashtag #tinandthyme so I can see them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more carrot recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Roasted Carrots And Lentil Curry. PIN IT.
Roasted Carrots And Lentil Curry
Equipment
- air fryer (affiliate link) optional
Ingredients
Lentil Curry
- 225 g whole lentils (8oz) green or brown (I used green continental lentils)
- 1 bay leaf
- 1 tbsp sunflower oil or other neutral oil
- 1 ½ tsp cumin seeds
- 1 ½ tsp nigella seeds (kalonji)
- 1 ½ tsp black mustard seeds
- 2 onions halved and sliced
- 2 cloves garlic finely grated
- 1 thumb size knob root ginger finely grated
- 1 chilli red or green, seeds removed and finely chopped (see note 1* below)
- 2 tbsp tomato paste
- 1 tsp turmeric
- 2 tsp garam masala
- ¾ tsp sea salt
- ½ lemon juiced
- 1 bunch coriander leaves (cilantro) chopped
Spiced Roasted Carrots
- 450 g carrots (1 lb) scrubbed, but not peeled
- ½ tbsp sunflower oil or other neutral oil
- 2 tsp curry powder I use a hot madras curry powder, but go for medium or mild if you prefer (see note 2* below)
- ½ tsp fine sea salt
Instructions
Lentil Curry
- Soak the lentils in water for at least 2 hours, but try for more if you can. 8 hours or more is best.225 g whole lentils
- Once soaked, rinse the lentils well in cold water. Place in a lidded pan with enough water to cover them. Add the bay leaf, bring to the boil and simmer for twenty to thirty minutes with the lid on. The exact time will depend on how old the lentils are and how long you’ve soaked them for. They should be soft and slightly mushy.1 bay leaf
- Meanwhile roast the carrots (see below) and get on with making the curry.
- Heat the oil in a large heavy based pan. As soon as it’s hot add the cumin, kalonji and black mustard seeds. Let them sizzle and pop for thirty seconds or so, then add the sliced onions.1 tbsp sunflower oil, 1 ½ tsp cumin seeds, 1 ½ tsp nigella seeds (kalonji), 1 ½ tsp black mustard seeds
- Fry the onions for five minutes until soft, stirring occasionally. Then grate in the garlic, ginger and add the chilli. Give a good stir.2 onions, 2 cloves garlic, 1 thumb size knob root ginger, 1 chilli
- Add the cooked lentils along with any water left in the pan. Add the tomato paste, garam masala, turmeric and salt. Give everything a good stir, place a lid on the pan and simmer for ten minutes. If the mixture looks a bit dry, add a little water. The curry shouldn’t be too wet, but also shouldn’t be so dry it catches on the bottom of the pan.2 tbsp tomato paste, 1 tsp turmeric, 2 tsp garam masala, ¾ tsp sea salt
- Add ¾ of the chopped coriander leaves and half of the roasted carrots to the pan. Stir, cover and cook for a further two minutes.1 bunch coriander leaves (cilantro)
- Take the pan off the heat, add the lemon juice and stir again. Taste test and add a little more salt if needed. Serve with the remaining roasted carrots piled on top and the coriander leaves scattered over the curry.½ lemon
Spiced Roasted Carrots
- Chop the carrots into chunks, then place them in a suitably sized mixing bowl.450 g carrots
- Add the curry powder, salt and oil and give everything a good mix so the carrots are evenly covered.½ tbsp sunflower oil, 2 tsp curry powder, ½ tsp fine sea salt
- Air fry at 200℃ (400℉) for twenty minutes or roast at 220℃ (200℃ fan, 425℉, Gas 7) for 25 minutes. The carrots should be tender and slightly charred.
- Stir half of the carrots into the lentils and pile the other half on top of the finished dish.
Notes
Nutrition Estimate
This post contains affiliate links which are marked with an asterisk* or (affiliate link). If you buy through a link, it won’t cost you any more, but I might get a small commission. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.
Jacqui says
Such a fantastic recipe! I enjoyed making it so much, and it turned out great thank you for sharing.
Choclette says
Glad you enjoyed it Jacqui. Thanks for letting us know.
Pauline Mcnee says
This looks delicious. I might just make this tonight, you’ve inspired me. Not sure what kalonji seeds are though. Hopefully I can do without those or find a substitute.
Choclette says
Hi Pauline. Thanks for your feedback. Kalonji comes under many names and it’s quite easy to get hold of. There’s a kalonji section in the post which gives the alternative names and substitutes too.
Katie says
This lentil curry is fantastic! Love the roasted carrots as well.
Choclette says
It’s the roasted carrots that lift it from being a run of the mill lentil curry I reckon.
Holly says
We loved everything about this meal! Served with rice and naan bread – delicious!
Choclette says
Rice and naan bread are a good choice. They make it feel like a bit of a feast. Glad you liked it and thanks for letting us know.