Red Curry Lentils
2016-06-25 23:03:55
Serves 6
Ingredients
- Coriander Cashew Nut Sauce
- 1/2 cup coriander
- 3/4 cup cashews, soaked in water overnight
- 1/3 cup water
- juice of 2 limes
- 1 tsp maple syrup (could use honey)
- pinch salt
- Roasted Carrots & Cauliflower
- 8 baby carrots, pealed and chopped
- 1/2 cauliflower, chopped in small florets
- 1 tbsp olive oil
- 1 tsp garam masala
- 1/2 tsp chilli powder
- For the Lentil Curry
- 1 cup uncooked rice
- 1/2 cup chopped onion
- 2 garlic cloves
- 1 tbsp olive oil
- 2 tbsp red curry paste
- 1/2 tsp cumin seeds
- 1 tsp garam masala
- 1 cup french style lentils, dried, rinsed
- 1 1/2 cups passata sauce
- 2 cups vegetable stock
- pinch salt
- avocado and coriander for serving
Instructions
- To make the sauce, blend all ingredients until smooth.
- For the roasted vegetables, toss all the ingredients togethers and roast in an oven of 200 C for about 30 minutes or until cooked until your liking.
- Cook the rice according to packet directions. I use a rice cooker.
- To make the curry, heat oil in a pan on medium heat. Add the onion and garlic, saute for 3 to 5 minutes until soft. Add the curry paste and spices and saute for a further 3 to 5 minutes.
- Add the lentils, passata and stock. Simmer for about 45 minutes. As the liquid evaporates you may need to add more stock or water if the lentils have not cooked yet.
- Once the curry is cooked, add the rice and extra liquid if needed. Season with salt.
- Serve with the roasted vegetables, avocado, coriander and the coriander cashew sauce.
Elizabeth Pattalis Nutritionist https://elizabethpattalis.com/
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