Food & Garden
Seasonal Carrot Recipe With Our Friends at Riverford
I’m so excited to share that we have partnered up with our lovely friends at Riverford to share one of their amazing recipes, perfect for this time of year. Riverford were kind enough to send my husband and I one of their beautiful organic vegetable boxes, which had all the fixings for their Indian Masala recipe with Roast Carrots and Red Lentils. A seasonal dish that is incredibly nourishing and comforting.
– Taylor, REV Editor
What You Will Need For This Recipe
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
1 bunch coriander, leaves and stalks chopped
salt and pepper
4 flatbreads (optional)
Prep time: 10 min
Cooking time: 30 min
Step 1 –
Preheat oven to 220°C/Gas Mark 8.
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.
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.
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.
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 side. They should take about 1 minute each.
When the lentils have cooked, season them well to taste. Fold in half the chopped coriander.
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.
Thank you so much to our friends at Riverford for gifting us the beautiful vegetable box and sharing this lovely recipe for our audience. Head over to Riverford to sign up for your first box!