Lemony Carrot Dhal

Name: Lemony Carrot Dhal
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 onion, chopped; 450g carrots, peeled and chopped; 1 garlic clove, crushed; 1 green chilli, deseeded and chopped; 2.5cm piece root ginger, peeled and chopped; 225g split red lentils; 1 tbsp medium vegan curry paste; zest and juice of 2 lemons; 1.15 lt vegan stock; 2 tbsp chopped fresh coriander, plus extra to garnish

Serves: 4

Ready in: 30 to 60 mins

Eco Friendly Freezes Well

Know your nutrients

Calories

322 -

Fat

10.8g -

Saturates

1.5g -

Sugars

13.1g -

Salt

2.66g -

Protein

17.3g -

Carbs

43.2g -

Fibre

17.5g -

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This tasty curry costs just 36p a portion to make - bargain!

Ingredients
Method

Ingredients:

2 tbsp vegetable oil
1 onion, chopped
450g carrots, peeled and chopped
1 garlic clove, crushed
1 green chilli, deseeded and chopped
2.5cm piece root ginger, peeled and chopped
225g split red lentils
1 tbsp medium vegan curry paste
zest and juice of 2 lemons
1.15 lt vegan stock
2 tbsp chopped fresh coriander, plus extra to garnish

method:

Heat the oil in a large pan, add the onion and carrots and sauté for 3-4mins. Add the garlic, chilli, ginger and sauté for 1min.
Stir in the lentils, curry paste, lemon zest and juice and stock. Bring to the boil, then cover and simmer for 25-30 minutes or until the carrots are tender and the lentils have broken down.
Remove from the heat, stir in the coriander and season to taste. Serve hot with your choice of Indian side dishes.

Print Recipe www.britishcarrots.co.uk