members recipes

Ingredients
30ml/2tbsp 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

15ml/1tbsp medium curry paste

zest and juice 2 lemons

1.15ltr/2pts vegetable stock

30ml/2tbsp chopped fresh coriander

salt and freshly ground black pepper

coriander to garnish

rice and/or naan bread to serve

Method
1. Heat the oil in a large pan, add the onion and carrots and sauté for 3-4mins. Add the garlic, chilli, ginger and sauté for 1min.
2. Stir in the lentils, curry paste, lemon zest and juice and stock. Bring to the boil, then cover and simmer for 25-30mins or until the carrots are tender and the lentils have broken down. Remove from the heat, stir in the coriander and season to taste. Serve hot with rice and naan bread.

www.britishcarrots.co.uk