Carrot Dal with CULTJAR Thai Yellow Curry Carrots
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“This is one of our favourite winter recipes which will add a profusion of colour, flavour and nutrition to your January. Enjoy curled up on your sofa in front of the fire and the latest 'must-watch' series".
 This recipe is inspired by our great friend and neighbour in London, Anna Jones. Like us, she too aims to create flavoursome and delicious food, with vegetables at the front and centre.
This recipe is a turmeric-based dal elevated by the addition of grated carrots, which add nutritional value as well as a slight sweetness to the dish. We like to have a big tub of it in the fridge at all times, ready for a quick and delicious meal when time is short.
We always serve it with greens from the garden such as kale, chard or spinach, and a huge dollop of our Thai Yellow Curry Carrots to take this dish to the next level.
 Serves 8 (plus a good amount of leftovers)
Ingredients4tbsp coconut oil
4 cloves garlic, finely chopped
2 red onions, finely chopped
2 inch piece ginger, grated
2tsp ground coriander
2 tsp black mustard seeds
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground cinnamon
400g washed red lentils
2 x 400g tins coconut milk
1.2 litres vegetable stock
10 carrots, grated
2 big handfuls greens (any)
juice of 1 lemon
Serve with CULTJAR Thai Yellow Curry Carrots
Method
Heat the coconut oil in a large, non-stick pan. Add the garlic, onion and ginger and cook gently for about 10 minutes until softened.
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Add the cumin and coriander to the pan to toast for a couple of minutes and then add all the other ingredients (except the greens and lemon) to the pan. Stir well and cook for about 25-30 minutes, stirring regularly and until the lentils have softened.
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Finally, add the juice of a lemon and the greens. Stir through until the greens are wilted. Season and serve with a generous spoonful of CULTJAR Thai Yellow Curry Carrots and a flat bread if you're feeling hungry!
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