Eating In

Serves 4
750g Carrots 
1 Tbsp Cumin Seeds
1 Tbsp Curry Powder 
Onion 
3 Cloves of Garlic 
Knob of Ginger 
1 1/2 Tsp Turmeric 
300g Split Red Lentils 
1 Green Chilli 
Bunch of Coriander 
3 Tbsp Desiccated Coconut 
6 Tbsp Coconut or plain Yoghurt
1 Lime 
Salt
Pepper
Vegetable Oil
There are 3 stages to this: carrots, dal and chutney.
Carrots: Preheat the oven to 180⁰C. Peel the carrots and cut them into finger-length pieces. Transfer to a large roasting tray. Spoon over the cumin seeds and curry powder, season well with sea salt and black pepper. Drizzle over some oil. Use your hands to coat the carrots in the spices then spread out into a single layer. Roast in the oven for 35 minutes until completely tender and a little charred.
Dal: Meanwhile, finely chop the onion, garlic and ginger. Get a saucepan over a medium heat. Add some oil. Add the onion and cook for 5 minutes then add the garlic and ginger. Cook for a minute more. Add the turmeric and stir then add the lentils and mix well. Next add 1.2 litres of hot water to the pan. Simmer the dal over a medium heat for 25 minutes, stirring occasionally until the lentils completely broken down and are creamy.
Chutney: Whilst the dal and carrots cook add the chilli and coriander to a blender (save a small amount of coriander for garnish). Blitz until finely chopped then, add the desiccated coconut, 4 tbsp of yoghurt. Season with salt and black pepper. Blitz again to form a vivid green chutney to a drizzling consistency.
Dal: Cut the lime in half and squeeze the juice into the dal, then add 2 tbsp of yoghurt, season with salt and pepper. Stir everything together, then divide between bowls. Top with the curried carrots, then spoon over the coriander coconut chutney. Scatter over the remaining coriander leaves.