- 300g dried red lentils
- 270g white basmati rice
- 400g bunch of carrots
- 2 garlic cloves
- A thumb of ginger
- 400g tin of chickpeas
- 1 tbsp tikka masala spice blend
- 400ml coconut milk
- 40g tomato sauce
- 200g baby leaf spinach
- 2 limes
- A handful of coriander
- 1 tbsp coconut, rapeseed or sunflower oil
- 600ml cold water
- Sea salt
- 550ml hot water
- A pinch of sugar (optional)
- 1.
Tip the dried red lentils into a large bowl and cover with cold water. Set aside to soak. Tip the rice into a separate large bowl, cover with water and set aside to soak. You don’t have to soak the lentils and rice, but it does help them cook. Drain and rinse the chickpeas.
- 2.
Trim the leafy tops off the carrots (see our tip on how to use them up) then peel and chop the carrots into half moons. Peel and finely grate or chop the garlic and ginger.
- 3.
Warm a large pan over a medium heat, then pour in 1 tbsp oil. Add the carrots. Fry, stirring, for 3-4 mins till the carrots start to look glossy and pick up a little colour (don’t let them brown too much – turn the heat down to medium-low if they start to brown). Add the garlic, ginger and tikka masala spices and fry, stirring for 1 min.
- 4.
Pour the coconut milk into the pan. Drain the lentils, then add them to the pan with the chickpeas and tomato sauce. Add 600ml water (approximately 1½ cans, if you want to use the coconut milk can to measure your water). Season with salt, stir well, pop a lid on the pan and bring to the boil. Turn the heat down and simmer for 20 mins, stirring occasionally, till the carrots and lentils are tender.
- 5.
Fill and boil your kettle. If the rice is soaking in a bowl of water, whisk it with a fork till the water goes cloudy (this is the starch). Drain the rice and rinse it under cold water and then tip it into a medium-sized pan. Add a generous pinch of salt and pour in 550ml hot water from the kettle. Set on a high heat and bring to the boil. Once the pan is boiling, turn the heat right down to low and pop a lid on the pan. Very gently simmer the rice for 6-8 mins till the water has been absorbed and the rice is tender. Take the pan off the heat and leave it in the pan, lid on, for 5 mins to steam. The rice will finish cooking and become fluffier while it steams.
- 6.
After 20 mins, add the spinach to the curry and stir through to wilt it. Squeeze in a little juice from one lime. Taste and add more salt, lime juice, or a pinch of sugar, if you think it needs it.
- 7.
Divide the rice between four warm bowls or plates. Ladle over the curry and tear over the coriander leaves to garnish. Serve straight away, with the remaining lime sliced into wedges for squeezing.
- Tip
Love Your Leftovers:
The carrot and chickpea curry will keep well in the fridge for up to 3 days, stored in an airtight tub. Reheat till piping hot on the hob or in the microwave. We don’t recommend reheating rice, so if you are batch cooking the curry, cook the curry and store it in tubs, then cook the rice as you need it. - Tip
No Waste, More Taste:
Turn the carrot tops into a tasty pesto: give them a good rinse and pat dry with kitchen paper. Whizz in a food processor or blender with a garlic clove, a handful of nuts (cashews, almonds or walnuts are perfect), a squeeze of lemon juice and a good splash of olive oil. Store in the fridge in an airtight tub for up to a week or freeze for up to 3 months. The carrot top pesto is delicious tossed with cooked pasta, rice or potatoes.