Step 1

Preheat the oven to 400F/200C.

Step 2

Peel the carrots and chop into angled pieces, about 5cm thick. Peel the onion and cut into 4 wedges. Add them to a bowl with 2 tablespoons of the oil and the garam masala and toss to coat.

Step 3

Spread out on a baking tray and roast for 25 minutes or until cooked and the edges begin to turn golden.

Step 4

Meanwhile, prepare the remaining ingredients as you’ll need to work quickly once the mustard seeds are cooked (or they’ll scorch).

Step 5

Heat the remaining 1 tablespoon of oil in a pan. Add the mustard seeds and fry for a minute or until the seeds start to pop.

Step 6

Add the coconut milk, water, lentils, tomato paste, curry powder and chilli flakes and stir well. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the lentils are cooked.

Step 7

Season with salt and pepper and stir in the lemon juice.

Step 8

Save a few carrot pieces to serve, and stir the rest into the curry, along with the onion wedges.

Step 9

Serve the curry topped with the remaining carrots and sprinkled with cilantro/coriander, onion seeds and chilli flakes (if desired). Enjoy with rice, naan or or it’s own.