Lemony carrot dahl curry

Serves: 4
Preparation time: 10 minutes
Cooking time: 30-35 minutes



2 tbsp vegetable oil
1 onion, chopped
450g (1lb) carrots, peeled and chopped
1 clove garlic, crushed
1 green chilli, deseeded and chopped
2.5cm (1in) piece root ginger, peeled and chopped
225g (8oz) split red lentils
1 tbsp medium curry paste
zest and juice 2 lemons
1.15ltr (2 pints) vegetable stock
2 tbsp chopped fresh coriander
salt and freshly ground black pepper
coriander to garnish
rice and/or naan bread to serve


1. Heat the oil in a large pan, add the onion and carrots and sauté for 3-4 minutes. Add the garlic, chilli, ginger and sauté for 1 minute.

2. Stir in the lentils, curry paste, lemon zest and juice and stock. Bring to the boil, then cover and simmer for 25-30 minutes or until the carrots are tender and the lentils have broken down.

3. Remove from the heat, stir in the coriander and season to taste.

4. Serve hot with rice and naan bread.

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