Wealden Times | WT171 | May 2016 | Restoration & New Build supplement inside

South Indian Supper
Serves 4 with Camargue red rice
Carrot and Coconut Curry
• 400g carrots – peeled
and cut into batons
• 1 clove garlic
• Thumbnail-sized piece
of ginger
• 1 red chilli – seeds
removed for a
milder curry
• 1tsp turmeric
• 1tsp cumin seeds
• 1 tsp cardamom seeds
• 1 tsp coriander seeds
• 400ml can of full fat
coconut milk
• 1 tablespoon of
coconut oil
• ½ red onion
• Seeds from half
pomegranate
1. Heat coconut oil over a gentle heat and sauté finely
chopped onion, garlic, ginger and chilli until the
onion is soft, about 5 minutes.
2. Grind cardamom, cumin and coriander seeds. Add
ground spices and turmeric to the pan, stirring for 3
minutes until the spices release their fragrance.
3. Stir in the carrots, coating them in the spice mixture
before adding the coconut milk and simmer for 20
minutes until the carrots are tender.
4. Serve, sprinkled with pomegranate seeds, with red
Camargue rice and red dhal.
Red Lentil Dhal
• 200g red lentils
• Can of chopped tomatoes
• 1 tsp cumin seeds
• ½ red chilli
• 1 clove garlic
• ½ red onion
• 1 tablespoon of chopped
coriander leaves
• 1 teaspoon coconut oil
1. Rinse red lentils, cover with generous amounts of cold
water, bring to the boil and cook until tender, about
15-20 minutes.
2. Heat coconut oil in a large frying pan and sauté finely
chopped onion, garlic and chilli till soft. Grind cumin
seeds and add - with salt and pepper – to the pan for
2 minutes before adding tinned tomatoes and cook
and reduce for a further 10-15minutes.
3. Stir cooked lentils into the spicy tomato mixture,
mix through and serve, topped with chopped
coriander leaves.
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