Carrot and Red Lentil Curry with Broccoli Rice
A vibrant carrot and lentil curry cooked in creamy coconut milk and tomatoes. Served with broccoli rice, making the entire meal more nutritious.
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 coriander
- 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
Instructions
For the curry
- Add the lentils to a bowl and cover with water. Soak for 30 minutes, then rinse and put aside.
- Fry the onion 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 from burning.
- 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.
To make the broccoli rice
- Fry the onion in rapeseed oil in a frying pan for 8-10 minutes on a medium heat until soft.
- Add a little water to stop it from burning.
- Chop up the head of broccoli roughly and add it to your food processor. Pulse until you get a fine grain.
- Add the broccoli to the frying pan and fry for 5-6 minutes until cooked through then season with salt and the juice of 1/2 lemon.
- 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).
To serve
- Serve the curry with the broccoli rice, toasted cashews and a sprinkle of coriander.
Notes
2-3 servings