Creamy lentils perfectly spiced with just a tiny hint of chilli, chunks of soft sweet potato mixed in with lightly wilted spinach. All piled on top of fluffy white rice with a warm pitta on the side. For me, you can’t get much better than that. Especially on a cold night after a long day of work. I think that my favourite thing about this meal is definitely the simplicity of it all. It’s such an easy recipe to make, and takes hardly any time at all. There’s minimal prep and the whole thing can be done in just under an hour.
Lightly roasted carrots; soft and fluffy on the inside, yet perfectly crispy on the outside. Lightly seasoned with salt and pepper and coated in a layer of spicy ginger paste. Quick, easy and absolutely delicious!
The method behind this dish is so easy: par-boil the carrots, drain, stir through a tablespoon of ginger paste, season, place them on a baking tray, drizzle with oil and finally roast for around 25mins. It is so simple! It’s so important that you par-boil the carrots. Par-boiling them first not only cuts down the roasting time but also helps to keep the texture of the carrots soft and creamy on the inside. I know it might seem like an unnecessary step but it seriously makes a difference to the end result.
The ginger coating helps to give the carrots a light, warming flavour and kind of caramelises while cooking to give them a slightly crispy shell. I only use 1 tablespoon of ginger paste which creates quite a mild taste, so feel free to add a little more if you want a serious kick or intense flavour.
Add to salads or your favourite dish. Store in an airtight container in the fridge for 1-2 days. These can be eaten hot or cold, but they always taste best when warmed up slightly.
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