Lemony Carrot Dhal

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

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

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

How To Cook

  1. 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.
  2. 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.
  3. Remove from the heat, stir in the coriander and season to taste. Serve hot with your choice of Indian side dishes.
    4. www.britishcarrots.co.uk

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Lemony Carrot Dhal
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    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
    How to Cook
  1. 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.
  2. 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.
  3. Remove from the heat, stir in the coriander and season to taste. Serve hot with your choice of Indian side dishes.
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