Spicy carrots with lentils, kidney beans and coconut
Waitrose and Partners

Spicy carrots with lentils, kidney beans and coconut

Elly Curshen has added leftover cooked carrots to this recipe to use them up. Feel free to use carrots cooked by any method here (roasted, steamed, boiled etc) or even raw (finely chopped) carrots. She has also used whole cans of lentils, beans and coconut cream to prevent creating new leftovers when trying to use up some old ones!

5 out of 5 stars(3) Rate this recipe
Gluten freeVeganVegetarianHealthyHigh fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • 2 tbsp oil (vegetable, sunflower or olive)
  • 1 onion, finely diced (or 60g frozen Cooks’ Ingredients Diced Onions)
  • 1 tsp sea salt flakes
  • 1 tbsp cumin seeds
  • 1 whole red chilli, seeds left in, finely chopped (or 1 tbsp frozen Cooks’ Ingredients Chopped Chillies)
  • 3 clove/s garlic, finely chopped
  • 2 tsp ginger, finely grated
  • 2 tbsp tomato purée
  • 400g can Essential Lentils (undrained)
  • 400g can Essential Kidney Beans In Water, (undrained)
  • 200g leftover cooked carrots (any method), in bitesized pieces or 200g raw carrots, finely chopped
  • 160ml can Essential Coconut Cream
  • Cooked rice, to serve
  • Dairy-free yogurt alternative, to serve
  • 1/4 x 25g pack coriander, chopped, to serve

Method

  1. Put a frying pan over a medium heat, then add the oil and fry the onion with the salt until soft and golden (about 10 minutes from fresh, or 4-5 minutes using frozen). Add the cumin and cook for 1 minute more.

  2. Stir in the chilli, garlic, and ginger. Cook for 1 minute, then add the tomato purée and cook for 2 minutes more. Add the lentils, kidney beans and carrots and simmer for 10 minutes, stirring occasionally, until piping hot throughout. If using raw carrots, make sure they are tender before moving to step 3.

  3. Stir through the coconut cream and cook over a low heat for 2 minutes more. Adjust seasoning before serving with rice, a spoonful of yogurt alternative and the coriander, if using.

Cook’s tip

The curry keeps well in the fridge for up to 3 days and tastes even better the next day. You can also freeze it for up to 3 months. Defrost in the fridge overnight and heat thoroughly before serving. If making this to share with children or people sensitive to chilli, you can leave it out at the cooking stage and add some finely sliced red chilli to the finished dish, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,364kJ/ 327kcals

Fat

18g

Saturated Fat

8.2g

Carbohydrates

26g

Sugars

7.4g

Fibre

11g

Protein

11g

Salt

1.4g

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars3 ratings