Make this roasted carrot, onion and ginger curry recipe for a filling and creamy dish, with a ginger twist. The only fresh ingredients needed are carrots and onion. You could roast the vegetables ahead of time then make the curry in a one-pot dish later.
Serves 4
Ingredients
- Oil 2 tbsp
- Onion 1, peeled and quartered
- Carrots 4, peeled and chopped into bitesize chunks
- Garam masala 2 tsp
- Black mustard seeds 1 tsp
- Ginger fresh, thumb-sized chopped or grated
- Medium curry powder 2 tbsp
- Chilli 1, finely chopped
- Coconut milk 1 tin
- Red lentils 160g
- Water 300ml
- Tomato purée 2 tbsp
- Lemon ¼ juice
- Honey 1 tsp
- Salt and black pepper
- Coriander leaves (optional)
Method
Step 1
Preheat the oven to 200C / 180C Fan / gas mark 6. Peel and chop the carrots. Peel and quarter the onion. Coat with oil and garam masala in a baking tray and roast for 25 minutes or until tender.
Step 2
While the carrots and onions are roasting, heat the remaining 1 tbsp of oil in a large frying or sauté pan. Fry the mustard seeds and ginger for one minute.
Step 3
Stir in the coconut milk, water, red lentils, tomato purée, curry powder and chilli. Bring to a boil, then reduce the heat and simmer for 20 minutes stirring regularly.
Step 4
Stir in the roasted vegetables, lemon juice, honey and coriander leaves. Season with salt and pepper. Make this roasted carrot, onion and ginger curry recipe and serve with rice, naan or pitta bread.
Grow carrots the easy way coming soon
