Carrot and coconut curried dhal

Instructions

1. Spray a large non-stick saucepan with low-calorie cooking spray and put it over a low heat. Add the onion, carrots, garlic, chilli flakes, ginger and 4 tbsp water. Cover and cook for 10 minutes or until the vegetables are soft.
2. Uncover the pan, add the turmeric and ground coriander and cook for 1 minute. Add the lentils and stock and bring to a simmer, then cover again and cook for 20 minutes.
3. At the same time, drop the rice into a pan of boiling water and bring back to the boil. Stir once and leave to simmer for 10-12 minutes or until the rice is tender. Drain well.
4. Slide the pan of dhal off the heat and stir in the coconut milk. Pour half of the dhal into a food processor or liquidiser, blitz well and return it to the pan. Season to taste, reheat gently and stir in half of the coriander.
5. Divide the dhal between 4 deep bowls. Pile up the cooked rice in the centre and sprinkle with the remaining coriander and the sprigs to serve.