Indian Masala Carrots with Organic Coconut Lentils

Organic Red Lentils — Indian Masala carrots with organic coconut. lentils and flatbreads – Recipe courtesy of Riverford Organic

Indian cooking is so vibrant, colourful and flavoursome. It is also one of the healthiest cuisines in the world. This dish of organic coconut lentils and spiced Masala carrots offers a feast for the eyes and the tastebuds.

The Rainbow Colours of India

It is easy and effortless to prepare and looks wonderful. It is ideal as a mid-week supper dish or on the weekends when you want delicious results with not too much effort. Instead of an Indian takeaway, create your own healthier experience at home with organic lentils and carrots from the vegetable box or allotment.

Organic Cook’s notes

Make sure you cook the lentils slowly on low heat; cook them on a gentle simmer so they don’t stick to the base of the pan as they absorb water and thicken.

Ingredients

heritage carrots grown organically on Fran's allotment — Heritage carrots grown organically on Fran’s allotment

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

Organic Lentils — Red lentils are can be used in soups, bakes and dahl dishes – buy organic lentils and experiment! Picture by Monika Grabkowska

Method

Riverford Veg Box — A selection of seasonal organic vegetables from Riverford Organic

Prep time: 10 min Cooking time: 30 min

Step 1
Preheat oven to 220°C/Gas Mark 8.
Step 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.
Step 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. ( My alternative – Ras-el-Hanout a deliciously warm, exquisite complex organic spice mix from the Middle East – ideal if you don’t like fiery Indian dishes. Seasoned Pioneers make the best version I’ve found).
Step 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.
Step 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 sides. They should take about 1 minute each.
Step 6
When the lentils have cooked, season them well to taste. Fold in half the chopped coriander.
Step 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.

Recipe courtesy of Riverford Organic. For more information about their organic fruit and vegetable box scheme visit the website – Riverford Organic
Love our organic food journalism? Check out this recipe for the perfect no-bake, organic dark chocolate and ginger tart – Organic Chocolate Tart
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