Monday, 30 January 2012

Lentil & Cashew Nut Curry

This lentil & cashew nut curry is a great vegan dish with all the nutrition of any meat dish - and you certainly won't feel like you're missing out on anything. It's also a great budget dish - so you can feel good on all counts! I served the curry with cardamon infused rice and stir-fried greens.

2 tablespoons sunflower oil
1 onion, sliced
1 teaspoon cumin seeds
2 teaspoons black mustard seeds
1 tablespoon root ginger, chopped
4 cloves garlic, crushed
1 chilli, chopped
1 teaspoon turmeric
1 teaspoon cumin powder
75g green lentils
75g red lentils
1 pint cold water
half can of coconut milk
75g cashew nuts
salt and pepper
squeeze of lemon juice to taste

Firstly, put the lentils and cashews in the cold water and leave to soak.

In a hot pan, add the oil, cumin seeds and black mustard seeds. Once they start to pop add the sliced onion and fry until soft and slightly golden. Now add the ginger, garlic and chilli and cook for 2-3 minutes. Now add the cumin powder and turmeric and fry for another minute. Add the lentils and cashew nuts in the water and add the coconut milk. Once simmering, lower the heat and cook for a further 20 minutes until the lentils are nice and soft. Season with salt, pepper and lemon juice - you may also need to add half a teaspoon of sugar.

I stir-fried shredded savoy cabbage, purple sprouting broccoli and dwarf beans in a teaspoon of cumin seeds and seasoned with lots of pepper, salt and lemon juice. You could also add chilli and ginger if you wish.
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