Eat & Drink

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

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

Eat & Drink
2 Servings
Prep time: 10 mins
Cook time: 30 mins

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

Georgina Wilson-Powell

Tue 5 Jan 2021

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?

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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

4 flatbreads

1 bunch coriander, leaves and stalks chopped

salt and pepper

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