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Thai Carrot & Coconut Curry


  • 1 tin of coconut milk
  • 1 medium onion
  • 3 cloves of garlic
  • 1 tspn ground ginger
  • 1 tspn ground coriander
  • 3 sticks of lemongrass
  • 3 large carrots
  • 2 large potatoes
  • 100g red split lentils
  • 1 pack of baby corn

To Serve

  • Basmati rice for four
  • Fresh coriander


  1. Chop the onion and garlic and fry with a splash of oil until they begin to soften.
  2. Bash the thick part of the lemongrass and add to the pan along with the ginger and coriander.
  3. Cover with a lid and fry for a further two minutes.
  4. Meanwhile, peel the carrots and potatoes and chop them into chunky pieces, then slice the baby corn lengthways.
  5. Add all the vegetables to the onions and spices with a splash of water and cook for 5-10 minutes on a medium heat.
  6. Add the lentils to the vegetables and pour in enough water to just cover everything and cook for a further 20 minutes on a low heat with a lid on.
  7. Add the coconut milk and remove the lemongrass. Cook for a further 5 minutes then serve with rice and a sprinkle of fresh coriander.