Two-lentil carrot cari

Name: Two-lentil carrot cari
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Réunion
Ingredients: 150 g green lentils; 150 g red lentils; 3 carrots, sliced; 1 sweet potato, cubed; 1 onion, sliced; 3 garlic cloves, chopped; 2 tbsp tomato purée; 2 tbsp oil; 1 tbsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; ½ tsp ground coriander; 700 ml vegetable stock; 200 ml coconut milk; Fresh coriander and lemon, to serve; Salt and pepper

Local name : Cari

A plant-based Réunion cari, green and red lentils simmered with carrots and sweet potato in a curry and coconut broth.

VeganGluten-free#lentils#carrots#sweet potato#curry#coconut

Photo : Vidya pmysore · CC BY-SA 4.0

Prep: 20 min
Cook: 40 min
Total: 60 min
Serves: 4
Difficulty: Easy

Method

Sweat the onion and garlic in the oil for 5 minutes. Add the spices and toast for 1 minute.
Add the tomato purée, both rinsed lentils, the carrots and sweet potato. Stir to coat.
Pour in the stock and season. Bring to the boil, then simmer for 25 to 30 minutes until the green lentils are tender.
Add the coconut milk, adjust the seasoning and simmer for 3 minutes.
Serve with white rice, coriander and a wedge of lemon.

The red lentils melt and thicken the sauce while the green ones hold their shape. That contrast gives the dish its texture.

Nutrition · per serving

Calories: 550 kcal
Protein: 22.6 g
Fat: 19.5 g
Carbohydrate: 77 g
Fibre: 14 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why use both green and red lentils?

Red lentils have no skin, so they collapse as they cook and thicken the broth on their own. The green ones hold their shape and give the dish some bite. Use red lentils alone and you get a thick purée rather than a cari.

My lentils are still firm after 30 minutes. What went wrong?

Tomato purée and salt both slow down green lentils, and older lentils may never soften properly. Just keep simmering with a splash of hot stock, and hold back the coconut milk until the green lentils are tender.

Why toast the spices before adding any liquid?

Curry powder, turmeric and cumin release their aroma into fat, not into water. A minute in the hot oil with the onion is enough to cook off the raw, powdery taste. Much longer over high heat and the turmeric turns bitter.

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