Riverford's Indian Masala Roast Carrots with Coconut Red Lentils Recipe
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.
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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
1 bunch coriander, leaves and stalks chopped
salt and pepper
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