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.
225gwhole lentils(8oz) green or brown (I used green continental lentils)
1bay leaf
1tbspsunflower oilor other neutral oil
1 ½tspcumin seeds
1 ½tspnigella seeds (kalonji)
1 ½tspblack mustard seeds
2onionshalved and sliced
2clovesgarlicfinely grated
1thumb size knob root gingerfinely grated
1chillired or green, seeds removed and finely chopped (see note 1* below)
2tbsptomato paste
1tspturmeric
2tspgaram masala
¾tspsea salt
½lemonjuiced
1bunchcoriander leaves (cilantro)chopped
Spiced Roasted Carrots
450gcarrots(1 lb) scrubbed, but not peeled
½tbspsunflower oilor other neutral oil
2tspcurry powderI use a hot madras curry powder, but go for medium or mild if you prefer (see note 2* below)
½tspfine 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.
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.
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
1* Use a mild, medium or strong chilli depending on the level of heat you like.2* Curry powder is a specific mix of spices. It's not the same as garam masala.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.