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Carrot lentils with cashew nuts

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Ingredients for 4 servings:

  • 250 g mountain lentils
  • 150 g carrot(s)
  • 100 g cashew nuts
  • 1 onion(s)
  • 2 garlic cloves
  • 1 chili pepper(s)
  • 1 piece(s) ginger
  • 500 ml broth, vegan
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tbsp oil
  • salt and pepper
  • 4 stalks of coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick and vegan

First, roughly chop the cashews and roast them in a pan without oil over low heat. Grate the carrots. Dice the onion, garlic, chili, and ginger and fry them with the oil in a large pan or saucepan. Toast the curry and turmeric. Add the lentils and pour in the broth, then add the nuts and grated carrots. Cook everything for about 10 minutes until soft, adding more liquid if necessary. Season with salt and pepper. Finally, sprinkle with coriander leaves. Serve with rice or naan bread. Tips: Garnish with mango chutney. The curry freezes well and makes a batch.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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