Carrot and chestnut dhal recipe
Created by The Tesco Recipes team
Carrots are the hero of this interesting dhal recipe, with the chestnuts giving even more flavour and texture. A simple and healthy winter warmer that's great for using up Christmas or Sunday roast leftovers.
See method- Serves 4
- Takes 30 mins
- 384 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 500g carrots, scrubbed, trimmed and grated
- 2 tbsp garlic & ginger paste
- 1 tsp ground cumin
- 1 tbsp garam masala
- 175g dried red lentils
- 1 vegetable stock pot
- 200g leftover roasted carrots or 300g tin baby carrots, drained and patted dry
- 180g pack cooked whole chestnuts, chopped
- 10g fresh coriander, chopped
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Shop ingredientsEach serving contains
- Energy
- 1610kJ 384.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 1.2g
- Sugars
- 21g
of the Reference intake
Carbohydrate 55.6gProtein 15.6gFibre 18.0g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat half the oil in a lidded pan over a low-medium heat. Cook the onion and grated carrot for 8-10 mins until starting to soften.
- Meanwhile, mix the remaining oil with the garlic and ginger paste and the spices. Add half to the onion mixture and cook for 1 min or until fragrant. Stir in the lentils, stock pot and 650ml boiling water. Bring to the boil, reduce the heat to low, then cover and simmer for 10 mins. Remove the lid and bubble for a further 5 mins or until tender.
- Meanwhile, toss the roasted or tinned carrots and chestnuts in a roasting tin with the remaining spice mix. Roast for 12-15 mins until tender and golden.
- Spoon the dhal into bowls, top with the roasted carrots and chestnuts, and scatter with the coriander to serve.
- See more Curry recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
