Thai Red Curry Lentils with Glazed Roasted Carrots

Thai Red Curry Lentils with Glazed Roasted Carrots

A delightful and vibrant dish combining Thai red curry lentils with perfectly glazed roasted carrots, creating a nourishing and comforting meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 350

Ingredients Method Notes

Ingredients

For the Carrots

300 g Carrot These bright orange veggies provide sweetness and a lovely crunch.
2 tbsp Honey Adds a touch of natural sweetness and enhances caramelization.
Olive Oil Olive Oil A drizzle of this healthy oil keeps everything moist and adds richness.
Salt Salt Essential seasoning.
Black Pepper Black Pepper Essential seasoning.

For the Lentils and Assembly

150 g Natural Yoghurt Balances the spice for a soothing element.
2 Paratha Perfect for scooping up lentils.
1 Red Chilli For those who enjoy a kick.
5 g Coriander Fresh coriander adds herbal flavor that complements the curry.

Method

Prepare the Carrots

Preheat the oven to 200°C (fan).
Halve the carrots lengthwise and quarter any thick pieces.
Spread the carrots onto a baking tray, drizzle with olive oil, and season with salt and black pepper. Roast for 20-25 minutes or until tender and caramelized.
Drizzle honey over the carrots, toss well, and return to the oven for an additional 5 minutes.

Prepare the Lentils

While the carrots are roasting, warm the Thai red curry lentils in a saucepan over medium heat until heated through.

Warm the Parathas

In a dry pan, warm the parathas until pliable.

Assemble the Dish

Spoon the warm lentils into bowls.
Swirl in some natural yogurt for added creaminess.
Top with the glazed roasted carrots.
Garnish with fresh coriander leaves and sliced red chili.
Serve with warm paratha.

Notes

Make it vegan by replacing the yogurt with a plant-based alternative. You can add more veggies like zucchini or bell peppers. Adjust spice levels as necessary.