Ingredients

• 500 grams of carrots
• 2 onions
• 3 garlic cloves
• 1 chilli
• 150 grams of red lentils (dried)
• 2 tomatoes
• 1 tablespoon of garam masala
• 2 tablespoons of medium curry powder
• 1 teaspoon of black mustard seeds
• 1 tablespoon of curry leaves
• 1 tin of coconut milk
• 1 bunch of coriander
• 1 tablespoon of lemon juice

Method

1. Preheat the oven to 200 degrees
2. Chop the carrots into 3cm angled pieces, peel and chop the onion into wedges
3. Toss the carrots and onions in a roasting tin along with 2 tablespoons of oil and the garam masala
4. Roast for approximately 25 minutes, until tender and coloured at the edges
5. Meanwhile, rinse the lentils and leave to drain
6. Peel and thinly slice the garlic, halve and de-seed the chilli, and dice the tomatoes
7. Heat some oil in a pan, add the garlic, chilli, mustard seeds, and curry leaves; fry gently until the mustard seeds start to pop
8. Add the curry powder, lentils, coconut milk, diced tomatoes, and 150ml of water
9. Bring to the boil, spoon off any scum that rises to the surface
10. Reduce the heat and simmer for 20-25 minutes until the lentils are very soft
11. Add more water if it looks like drying out, when done, it should be a loose, porridge-like consistency
12. Add a quarter teaspoon of salt, plus any pepper, to taste
13. Chop the coriander
14. Fold in half the coriander to the curry
15. Add the lemon juice to the carrots, to taste
16. Serve the lentils in bowls, add the roasted carrots and onions on top, sprinkle with coriander to finish
17. Enjoy with some chapati!