A delicious plant based and vegan option for an evening meal, one that won’t disappoint. This healthy option is also packed with nutrients, all your antioxidants, healthy fats, fibre and protein.

INGREDIENTS

500g Carrots chopped

2 Onions chopped into chunks

1 Tsp Black mustard seeds

1 Tbs Curry leaves

1 Chilli – Deseeded and finely chopped

400ml Coconut milk (preferable from a coconut cream bar)

150g Red lentils – rinsed well

2 Tomatoes, rouhly chopped

1/2 Tsp Paprika

1 Onion – Finely chopped

3 garlic cloves – minced

1 Tbs Garam Masala

2 Tbs Curry powder

Himalayan salt – to taste

1 Tbs Olive oil

Coriander – Chopped

METHOD

Pre-heat the oven to 220c

Place the carrots and onions in a roasting tin, add the garam masala and 2 Tbs of olive oil. Season well and roast for 25 minutes or until cooked

Add 2 Tbs of the oil to a pan, heat and add the garlic, mustard seeds, chilli and curry leaves. Fry gently until the seeds starts to pop

Tip in the curry powder, lentils, coconut milk, tomatoes and 150ml of water. Bring to boil and simmer. Add more water if needed, desired consistency will be like porridge

Once the lentils have cooked, season with salt and pepper. Top with the roasted carrots, onions and coriander. Serve with wholemeal flatbread or cauliflower rice