Carrot and Red Lentil Curry with Broccoli Rice

You know how much I love curry right? The other week I met the most amazing lady called Lajina at my workshop who teaches Indian home cooked cookery classes. Since then she has kindly taken me shopping to some Indian shops to stock up on different types of pulses, I’ve been to her house to cook and to develop some recipes for a demo, we’ve done the demo at the foodie show together, and we’re now planning a pop up supper club for September!
Isn’t it amazing how a chance meeting with a like mined foodie can lead to you learning so many new things and many more exciting things to come!

As well as demo’s and teaching she also makes delicious home made spice blends (see more here!) with her secret recipe – I’m a total convert as it makes it so easy to create an authentic Indian meal at home – seriously good!

My super delicious daal made with Lajina’s spice blend! 

image

So back to my curry, which isn’t very traditional but vey delicious! Made from from red lentils and carrots because I had some gorgeous organic carrots then with coconut milk and topped with crunchy toasted cashews for crunch and extra protein.
I think it’s very yummy, the carrots and lentils work so well with the coconut milk and tomatoes. Plus cooking with pluses is not only delicious, healthy but also really really economical. Lajina has inspired me to use even more pulses in my curries (and I’m going to get a pressure cooker to speed up the process soon as I was so impressed that dried pulses can be cooked in 10mins rather than 1 hr – watch this space).
Instead of flatbreads, quinoa or brown rice (although they would all be delicious) I’ve been experimenting again and I’ve made some yummy green broccoli rice, I’ve been wanting to try it for a while and it’s really delicious! I love adding extra greens to my meals –  so many health benefits including fibre and B Vits. I would definitely recommend giving it a go – I’m going to be making a big broccoli rice salad next.

I hope you enjoy this one, I’ll be creating and experimenting with lots more with tasty, easy and cost effective curries and daals in the next few months.

Carrot and Lentil Curry with Broccoli Rice

Carrot and Lentil Curry with Broccoli Rice

Info

 

  2-3 servings
  30 minutes preparation time
  30 minutes cook time

Ingredients

  • For the broccoli rice;
  • 1 onion finely chopped
  • 1 tbsp rapeseed oil
  • 1 head of broccoli
  • 1 tsp sea salt
  • Juice 1/2 lemon
  • For the curry;
  • 1 cup red lentils
  • 1 onion roughly chopped
  • 1 tbsp rapeseed oil
  • A little water
  • 4 cloves garlic grated
  • 2 knob ginger grated
  • 1 tsp chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp ground corriabder
  • 1 tsp fennel seeds
  • 6 organic carrots sliced
  • 1 can organic light coconut milk
  • 1 pack organic tomatoes
  • 1 tsp garam masala – I used Masala Magic
  • Handful cashews
  • Coriander

Directions

  1. Add the lentils to a bowl and cover with water. Soak for 30 minutes, then rinse and put aside.
  2. Fry the onion in in the rapeseed oil in a large saucepan for 8-10 minutes on a medium heat until soft. Add a little water to stop it burning.
  3. Add in the garlic, ginger and spices. Stir for a few minutes and then add in the carrots, lentils, coconut milk and tomatoes. Bring to the boil then turn down the heat and simmer for 20 minutes. Finally add in the garam masala.
  4. To make the broccoli rice;
  5. Fry the onion in in rapeseed oil in a frying pan for 8-10 minutes on a medium heat until soft.
  6. Add a little water to stop it burning.
  7. Chop up the head of broccoli roughly and add it to your food processor, pulse until you get a fine grain.
  8. Add the boccoli to the frying pan and fry for 5-6 minutes until cooked through then season with salt and the juice of 1/2 lemon.
  9. Toast the cashews in a dry pan for 3 – 4 minutes on a medium heat until they get nice and toasted (be careful not to burn them).
  10. Serve the curry with the broccoli rice, toasted cashews and a sprinkle of coriander.

12 Comments

  1. Jodie on August 7, 2016 at 7:58 pm

    Hi,

    This recipe sounds delicious. However I have one comment – what exactly is a ‘pack of tomatoes’?
    Are you talking cherry or large? Approx grams or how many would be great! As in Tesco organic normal tomatoes come in a pack of 4 and sainsburys in a 6.

    THANKYOU.

    • Niki on August 7, 2016 at 8:08 pm

      Hey Jodie
      Thanks lovely! Just amended.. 4 plum toms or 1 can.
      Love, Niki xx

  2. Vicki on August 7, 2016 at 8:43 pm

    Ooh this looks super yummy and definitely going to give the broccoli rice a try. One question though, you say this serves 2-4, that seems like a huge difference! If I’m making it just for my husband and I as a main course should we be halving the recipe? Thanks!!

    • Niki on August 7, 2016 at 8:47 pm

      Hi Vicki
      Thank you!
      I would say 2 big portions or 3 medium (I’ve just changed it).
      Let me know what you think lovely xxx

  3. Cassie on August 11, 2016 at 8:57 pm

    Saying I love curry is a definite understatement. I LIVE for it! Anyways, this curry looks so colorful and gorgeous! Cannot wait to make curry sometime!

    • Niki on August 17, 2016 at 8:27 pm

      I live for it too Cassie!!????
      Let me know if you make it lovely xx

  4. Amanda - Create N Plate on August 11, 2016 at 11:53 pm

    This looks delicious. Can’t wait to try it!

    • Niki on August 17, 2016 at 8:26 pm

      Hey Amanda
      So glad you like it! Would love to hear what you think
      Love, Niki xx

  5. […] Great as a light dinner with a big salad or served on some of my celeriac mash, cauliflower or broccoli rice as a […]

  6. salon guide on September 6, 2016 at 9:58 pm

    Lovely blog! I am loving it!! Will come back again. I am taking
    your feeds also

  7. Avada Classic on December 23, 2016 at 6:29 pm

    […] and always excited to try new things, the moment I came across my friend Niki’s wonderful Carrot and Red Lentil Curry recipe I had one of those light bulb moments! Why not play around with the classic and modify it a bit by […]

  8. Spicy Carrot Broccoli Dal – Avada Classic on December 23, 2016 at 6:30 pm

    […] and always excited to try new things, the moment I came across my friend Niki’s wonderful Carrot and Red Lentil Curry recipe I had one of those light bulb moments! Why not play around with the classic and modify it a bit by […]

Leave a Comment





Subscribe to my Newsletter

Subscribe and receive a free download of my SuperSix recipe book.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.