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Carrot, Chickpea, Lentil & Coconut Curry
A creamy curry with a dash of hot spice. Packed with pulses and carrots. A sour squeeze of lime juice that matches the richness of the coconut milk. A side of basmati rice soaks up the sauce
1 comment
Ingredients
- 300g dried red lentils
- 270g brown basmati rice
- 500g carrots
- 2 garlic cloves
- A thumb of ginger
- 1 tbsp tikka masala spice blend
- 3 tbsp tomato ketchup
- 400ml coconut milk
- 400g tin of chickpeas
- 200g baby leaf spinach
- 2 limes
- A handful of coriander leaves
Prep: 10 mins | Cook: 30 mins
Method
1. Tip the lentils into a large bowl and cover with cold water. Tip the rice into a separate bowl, cover with water. Set both aside to soak.
2. Trim the carrots and chop them into half-moons (no need to peel unless you prefer to). Peel and finely grate or chop the garlic and ginger.
3. Warm a large pan over a medium heat. Add 1 tbsp oil and the carrots. Fry, stirring, for 3-4 mins till they start to look glossy and pick up a little colour. Add the garlic, ginger and tikka masala spices and fry, stirring for 1 min.
4. Add the ketchup. Pour in the coconut milk. Fill the coconut milk tin with water (around 400ml) and pour that in. Tip in the chickpeas with the liquid from their tin. Drain the lentils and add them to the pan, too. Season with salt, stir well, pop on a lid and bring to the boil. Turn the heat down and simmer for 20 mins, stirring occasionally, till the carrots and lentils are tender.
5. Meanwhile, fill and boil your kettle. Whisk the rice with a fork till the water goes cloudy (this is the starch). Drain and rinse it, then tip into a medium-sized pan. Add 550ml hot water and a pinch of salt. Cover the pan, bring to the boil, then turn the heat down and gently cook for 25 mins till the rice has absorbed the water and become tender. Take the pan off the heat and let it sit, lid on, for 4-5 mins to steam.
6. After 20 mins, add the spinach to the curry and stir through to wilt it. Squeeze in a little lime juice. 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 lime wedges for squeezing.
8. Love Your Leftovers
The carrot and chickpea curry will keep well in the fridge for up to 3 days, stored in an airtight tub, or you can freeze it for up to 3 months. Defrost overnight, if frozen, and 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.
The carrot and chickpea curry will keep well in the fridge for up to 3 days, stored in an airtight tub, or you can freeze it for up to 3 months. Defrost overnight, if frozen, and 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.
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(51.7p per 100g)
Packaged in a returnable pot. -
(61.7p per 100g)
Packaged in a returnable pot.
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Gerrybeanz
Needs a little more spice and the recipe omits when to add the lentils, so luckily I remembered they were there and added when the chickpeas and coconut milk went in.