Serves 2

A twist on one of our most popular recipes to make it even easier to cook. Creamy coconut lentils are cooked in a roasting tray alongside spiced carrots to make this a one tray dinner. Simple, nourishing comfort food.

Ingredients

• 600g root vegetables, chopped into 2cm pieces – squash/potatoes/celariac, etc.
• 1 onion, cut into wedges
• 2 chilli, deseeded & finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp mustard seeds
• 1 tbsp curry leaves –
• 1 tbsp garam masala
• 2 tbsp medium curry powder or paste
• oil or melted ghee
• 75g red lentils, rinsed well
• 75g urid dhal, rinsed well
• 400ml tin coconut milk / 100g coconut block made up to 400ml water
• 1 tin tomatoes
• 300g Cod Loin or similar
• 150g broccoli or cauliflower, chopped into bite sized chunks
• 1 lemon, juiced
• Pepper to taste

Method

• Heat the oil and add the mustard seeds, chilli, garlic  and curry leaves, then sauté the squash and root vegetables for 10-15 minutes.
• Add the onions, along with the lentils, coconut milk, tomatoes, curry powder, garam masala and pepper and mix well, cooking for a further 5 – 10 minutes until a nice ‘gloopy consistency.
• Turn off the hob, and place the remoska lid on and cook for 30 minutes, then remove the lid, give it a good stir, checking the lentils are cooked.  Add a little water if required, then add broccoli, fish and any other quicker cooking ingredients at this point.
• Put the lid back on and cook for a further 10-15 minutes until everything else is cooked.
• Remove the lid and check everything is cooked and finish with lemon juice and the coriander. Taste and tweak the seasoning to your liking.