Carrot and Red Lentil Curry with Broccoli Rice
You know how much I love curry right? The other week I met the most amazing lady called Lajina at my workshop who teaches Indian home cooked cookery classes. Since then she has kindly taken me shopping to some Indian shops to stock up on different types of pulses, I’ve been to her house to cook and to develop some recipes for a demo, we’ve done the demo at the foodie show together, and we’re now planning a pop up supper club for September!
Isn’t it amazing how a chance meeting with a like mined foodie can lead to you learning so many new things and many more exciting things to come!
As well as demo’s and teaching she also makes delicious home made spice blends (see more here!) with her secret recipe – I’m a total convert as it makes it so easy to create an authentic Indian meal at home – seriously good!
My super delicious daal made with Lajina’s spice blend!
So back to my curry, which isn’t very traditional but vey delicious! Made from from red lentils and carrots because I had some gorgeous organic carrots then with coconut milk and topped with crunchy toasted cashews for crunch and extra protein.
I think it’s very yummy, the carrots and lentils work so well with the coconut milk and tomatoes. Plus cooking with pluses is not only delicious, healthy but also really really economical. Lajina has inspired me to use even more pulses in my curries (and I’m going to get a pressure cooker to speed up the process soon as I was so impressed that dried pulses can be cooked in 10mins rather than 1 hr – watch this space).
Instead of flatbreads, quinoa or brown rice (although they would all be delicious) I’ve been experimenting again and I’ve made some yummy green broccoli rice, I’ve been wanting to try it for a while and it’s really delicious! I love adding extra greens to my meals – so many health benefits including fibre and B Vits. I would definitely recommend giving it a go – I’m going to be making a big broccoli rice salad next.
I hope you enjoy this one, I’ll be creating and experimenting with lots more with tasty, easy and cost effective curries and daals in the next few months.
- For the broccoli rice;
- 1 onion finely chopped
- 1 tbsp rapeseed oil
- 1 head of broccoli
- 1 tsp sea salt
- Juice 1/2 lemon
- For the curry;
- 1 cup red lentils
- 1 onion roughly chopped
- 1 tbsp rapeseed oil
- A little water
- 4 cloves garlic grated
- 2 knob ginger grated
- 1 tsp chilli flakes
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp ground corriabder
- 1 tsp fennel seeds
- 6 organic carrots sliced
- 1 can organic light coconut milk
- 1 pack organic tomatoes
- 1 tsp garam masala – I used Masala Magic
- Handful cashews
- Add the lentils to a bowl and cover with water. Soak for 30 minutes, then rinse and put aside.
- Fry the onion in in the rapeseed oil in a large saucepan for 8-10 minutes on a medium heat until soft. Add a little water to stop it burning.
- Add in the garlic, ginger and spices. Stir for a few minutes and then add in the carrots, lentils, coconut milk and tomatoes. Bring to the boil then turn down the heat and simmer for 20 minutes. Finally add in the garam masala.
- To make the broccoli rice;
- Fry the onion in in rapeseed oil in a frying pan for 8-10 minutes on a medium heat until soft.
- Add a little water to stop it burning.
- Chop up the head of broccoli roughly and add it to your food processor, pulse until you get a fine grain.
- Add the boccoli to the frying pan and fry for 5-6 minutes until cooked through then season with salt and the juice of 1/2 lemon.
- Toast the cashews in a dry pan for 3 – 4 minutes on a medium heat until they get nice and toasted (be careful not to burn them).
- Serve the curry with the broccoli rice, toasted cashews and a sprinkle of coriander.