Riverford’s Indian Masala Roast Carrots with Coconut Red Lentils Recipe

Get your comfort food pants on and cook up a storm with this gently spiced warming vegan dinner.

We independently research all featured brands and products. To avoid waste, we test products on an as needed basis. This post contains affiliate links. If you buy something through our links, we may earn a small commission. Learn more about why we do this here.

Cosy up with this warming, earthy dinner where the sweetness of the carrots sits beautifully with the creamy lentils.

This vegan dinner recipe will be a midweek favourite in no time at all, thanks to the team at Riverford for sharing it!

It’s great for a leftover fridge raid with some store cupboard staples and includes carrots – which are packed with potassium, vitamin C, manganese, vitamin A.

Plus the red lentils are a powerhouse for plant based protein as they’re full of iron, magnesium, potassium and zinc.

Want something healthy to go with it? Try one of these new no alcohol drinks options.

For more vegan recipes in this comfort food vegan ideas collection click here

Want to go vegan when it comes to fashion and beauty too?

All The Vegan Shoes: Our Ultimate List Of Cruelty Free Footwear

31 Best Vegan Skincare Brands For A Kind And Clean Beauty Routine

Did you make the recipe? Let us know in the comments below or give it a rating!


500g carrots, peeled and chopped into angled pieces

2 onions, cut into wedges

1 tbsp garam masala

oil for frying and roasting

1 chilli, deseeded and finely chopped

3 garlic cloves, peeled and finely chopped

1 tsp black mustard seeds

1 tbsp curry leaves

2 tbsp medium curry powder

150g red lentils, rinsed well

400ml tin coconut milk

2 tomatoes, roughly chopped

4 flatbreads

1 bunch coriander, leaves and stalks chopped

salt and pepper


  1. Preheat oven to 220°C/Gas Mark 8.
  2. Place the carrots and onions in a roasting tin, add the garam masala and 2 tablespoons of oil. Season well and roast for 25 minutes, until the carrots are tender but toothsome and coloured at the edges. Turn once or twice during cooking.
  3. Heat 2 tablespoons of oil in the saucepan and add the halved chilli, garlic, mustard seeds and curry leaves. Fry gently for 1 minute until the mustard seeds start to pop.
  4. Tip in the curry powder, lentils, coconut milk, tomatoes and 150ml of water. Bring the lentils to the boil, spoon off any scum that rises to the surface and leave to simmer for about 25 minutes, until the lentils have softened. Add more water if they start drying out; you want a loose, porridge-like consistency.
  5. 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 minute each
  6. When the lentils have cooked, season them well to taste. Fold in half the chopped coriander.
  7. 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.