Elly Curshen has added leftover cooked carrots to this recipe to use them up. Feel free to use carrots cooked by any method here 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!
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
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.
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.
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.
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.