Sweet rainbow carrots are roasted until tender, then stirred through a creamy coconut dal with warming spices and hearty beluga lentils. Finished with a fresh coriander, mint and chilli chutney, it's a colourful, comforting dinner that's packed with flavour and surprisingly easy to make. Leave out the chilli if you prefer a milder heat, and serve with rice for a heartier meal.
Flo Bischoff – M&S Recipes Team
Flo joined M&S Recipes in September 2024, bringing nearly 10 years' experience as a chef, food writer and recipe developer. She creates reliable, craveable recipes for every day.
45MIN
Total time
Ingredients
Servings
4
200 g
M&S British baby rainbow carrots, cut into 2cm chunks
2
M&S Remarksable Value garlic, minced
5 cm
M&S Remarksable Value ginger, finely grated
2 tbsp
M&S medium roasted curry powder
1 tbsp
M&S roasted garam masala
2 tbsp
tomato purée
2 jars
(430 g each)
(430 g each)
M&S Collection Beluga lentils
1 tin
(400 ml)
(400 ml)
M&S Only 2 Ingredients coconut milk
2 packs
(250 g each)
(250 g each)
M&S microwave basmati rice
optional
For the chutney
15 g
coriander
25 g
M&S fresh mint, leaves picked
1
green chilli
optional
1/2
M&S Remarksable Value lemon, juice only
30 g
M&S natural yogurt
Nutrition per serving
Calories
1465kcal
Fat
27.9 g
Saturates
19.4 g
Sugars
4.8 g
Salt
120.6 mg
