Spicy Carrots with Coconut Lentils

ali-hutchinson.co.uk

Wendy B

500g carrots, peeled and chopped into angled 3cm pieces

2 onions, peeled and chopped into wedges

1 tbsp garam masala

Oil for roasting and frying

2-3 garlic cloves, peeled and thinly sliced

1 tsp black mustard seeds

1 chilli, halved and deseeded

1 tbsp curry leaves

2 tbsp medium curry powder

150g red lentils

1 tin coconut milk

2 tomatoes, diced

Bunch of fresh coriander, chopped – leaves and stalks

1 lemon

Salt and pepper

150ml water

INSTANT POT METHOD

Pre-heat the oven to 220c/Gas 8. Toss the carrots, onions, garam masala and 2 tbsp of oil in a roasting tin. Season and roast for approx. 25 mins, until tender and coloured at the edges.

Heat 1 tbsp of oil in the Instant Pot. When the oil is hot, add the garlic, mustard seeds, curry leaves and chilli. cook for 30 seconds or until the seed pop.

Turn off the saute function. Add the curry powder, lentils, tomatoes, coconut milk and enough water to come up to 1½ cups of water for every cup of grain.

Put on the lid, seal and cook for 10 minutes, natural release.

When the lentils have cooked, season to taste. Fold in half the coriander. Add a squeeze of lemon juice to the carrots, to taste. Serve immediately, scattering the remaining coriander on top.

STANDARD METHOD

Pre-heat the oven to 220c/Gas 8. Toss the carrots, onions, garam masala and 2 tbsp of oil in a roasting tin. Season and roast for approx. 25 mins, until tender and coloured at the edges. Meanwhile, heat 2 tbsp of oil in a non-stick, heavy bottomed pan. When the oil is hot, add the garlic, mustard seeds, curry leaves and chilli. Turn the heat down and fry gently until the mustard seeds pop.

Add the curry powder, lentils, coconut milk, tomatoes and 150ml water. Bring the lentils to a boil, spoon off any scum that rises to the surface and simmer for about 20-25 mins, or until the lentils are soft, Add more water if they start drying out; you want a loose porridge- like consistency.

When the lentils have cooked, season to taste. Fold in half the coriander. Add a squeeze of lemon juice to the carrots, to taste. Serve immediately, scattering the remaining coriander on top.