Sweet, earthy carrots are the perfect vehicle for masala spices. Be sure to cook the lentils on a low heat: too hot and they will stick to the base of the pan as they absorb water and thicken.
Serves 2
-
- 500g bunched carrots
- 2 red onions
- 1 tbsp garam masala
- Plain oil, e.g. sunflower
- Salt & pepper
- 150g red lentils
- 1 fresh chilli
- 3 garlic cloves
- 1 tsp mustard seeds
- 1 tbsp curry leaves
- 2 tbsp medium curry powder
- 400ml coconut milk
- 2 tomatoes
- 30g coriander
- 4 flatbreads or tortillas
- 1 lemon
1. Preheat your oven to 220C / Gas 8. Peel and wash the carrots. If they are large, split them in half lengthways. Cut them into interesting, angled 3cm pieces. Peel the onions and cut them into 8 wedges each.
2. Place the carrots and onions in the roasting tin, add the garam masala and 2 tbsp of oil. Season well with salt and pepper and roast for 25 minutes, until tender but toothsome and coloured at the edges. Turn once or twice during cooking.
3. Meanwhile, rinse the red lentils thoroughly in the sieve under cold running water to remove excess starch. Split the chilli in half and remove the seeds. Peel and slice the garlic cloves.
4. Heat 2 tbsp of oil in a saucepan and add the garlic, mustard seeds, curry leaves and halved chilli. Fry gently for 1 minute until the mustard seeds start to pop.
5. Tip in the curry powder, followed by the lentils, coconut milk and 150ml of water. Bring the lentils to the boil, leave to simmer for about 25 minutes, until the lentils have gone soft. Add more water if they start drying out; you want a loose, porridge-like consistency.
6. While the lentils cook, roughly chop the tomatoes. Add them straight into the lentils. Wash the coriander and shake it dry. Roughly chop it, stalks and all.
7. Put a frying pan on a medium-high heat. Brush the flatbreads with a little oil on both sides. Cook them in the pan, one at a time, until lightly coloured on both side. They should take about 1 min each.
8. When the lentils have cooked, season them well with salt and pepper until you are happy with the taste. Fold in half the chopped coriander.
9. Taste the carrots and enliven them with a squeeze or 2 of lemon to your taste.
10. Serve the lentils in a shallow bowl. Spoon the roasted carrots and onions on top and finish with the remaining coriander and the warm flatbreads.