Thai Red Curry Lentils with Glazed Roasted Carrots
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The Thai Red Curry Lentils
This recipe is made using our Thai Red Curry Lentils batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Thai Red Curry Lentils batch recipe. Cook once and you'll have access to more quick and easy recipes.
The Thai Red Curry Lentils
This recipe is made using our Thai Red Curry Lentils batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Thai Red Curry Lentils batch recipe. Cook once and you'll have access to more quick and easy recipes.
Unlock Mob Premium
The Thai Red Curry Lentils
This recipe is made using our Thai Red Curry Lentils batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Thai Red Curry Lentils batch recipe. Cook once and you'll have access to more quick and easy recipes.
Step 1.
Make the Thai Red Curry Lentils batch recipe.
Step 2.
Heat the oven to 200°C fan. Halve the carrots and quarter any thick ones. Spread onto a baking tray. Drizzle with olive oil, season well, and roast for 20-25 mins, until tender. Then, drizzle the honey over the carrots, toss to coat, then return to the oven for 5 mins until caramelised and sticky.
Step 3.
Meanwhile, warm the Thai red curry lentils in a saucepan over a medium heat, stirring occasionally until hot. Loosen with a splash of water if needed.
Step 4.
Heat the parathas in a dry pan or according to pack instructions until pliable. Pick the coriander leaves, thinly slice the chilli.
Step 5.
Spoon the lentils into bowls, swirl in some yoghurt, and top with the glazed carrots. Finish with a scattering of coriander and chilli. Serve with hot paratha for scooping.
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