| Ingredients (4 serves) 1 carrot, roughly chopped 2 tsp cumin seeds 2 tsp mustard seeds 3 garlic cloves 2-3cm ginger cube, peeled 1 brown onions, halved 30g olive oil 1/2-1 tsp garam masala 2 tsp ground tumeric 1/2-1 tsp chilli powder 400g water 400g tinned coconut milk 230g red lentils 350g tomatoes, roughly chopped 80g freshly squeezed lime juice 3 sprigs fresh coriander, leaves only sea salt and black pepper to taste Per serve 2023kJ (483 kcal) 18g protein 43g carbohydrate 24g fat 13g dietary fibre | Method 1. Chop carrot in mixing bowl for 3sec at speed 7. 2. Mill cumin and mustard seeds into mixing bowl and mill 15sec at speed 8. 3. Add garlic, ginger and onion and chop 3 sec at speed 7. 4. Add oil and carrot and sautee 3 min / Varoma / speed 1. 5. Add garam masala, tumeric and chilli powder and sautee 3 min / Varoma / speed 1. 6. Add water, coconut milk, lentils and tomatoes and cook 15 min / 100C / speed 1. 7. Add lime juice and coriander, season to taste and cook 5 min/100C/speed 1. Serve hot with naan bread and natural yoghurt garnished for fresh coriander. Can substitute red lentils with yellow split peas or use a combination. |
