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RED LENTIL CURRY WITH BLACK TAHINI & ROASTED CASHEWS

Vegan, Vegetarian, Gluten Free, Healthy Eating, Organic

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

INGREDIENTS

 

CURRY

200 g red lentils

250 gr cubed pumpkin

200 gr chickpeas cooked

2 large onion

1 large carrot

1 red apple

2 cloves garlic

2 tbsp curry powder*

2 tbsp curry paste**

4 tbsp tomato paste

1 tsp grated fresh ginger

2 cups of water
(or vegetable broth)

2 tbsp of coconut oil

 

*Sonntentor Organic Seasoning

**Tikka Organic Curry Paste

 

TOPPING

4 tbsp black tahini

4 tbsp dessicated coconut

1 handful of roasted cashews

 

 

 

METHOD

 

Wash lentils thoroughly and soak for 15 minutes.

 

Heat the coconut oil in a large pan, add the onion and cook
until softened.

 

Add the curry paste, curry powder, ginger and garlic and cook, stirring frequently.

 

Add the carrots, pumpkin, lentils, chickpeas, apple and broth, bring to a boil, reduce heat and simmer, stirring occasionally, until everything is cooked tender.

 

Serve with steamed potatoes, sprinkle with tahini, coconut and roasted cashews.

I have always stayed clear of making my own curries because I didn't exactly know how to make a homemade curry paste with proper wow-factor.
 
Whilst I am still fine-tuning making the paste from scratch (I'll share with you once it's blog worthy) I really wanted to post this vegan vegetable curry with red lentils, black tahini, roasted cashews and desiccated coconut.
 
It's simply delicious, super easy and inexpensive to make, plus leftovers can be reheated for up to three days. Actually, I find it tastes better once set in the fridge overnight and all the flavours are absorbed into the dish.
You can hide as many veggies and legumes as you like, depending on what satisfies you best.
 
If have been very generous with orange coloured, rooted vegetables (carrot & pumpkin) for this curry as they are excellent nourishment for Spleen-Qi and Stomach-Qi which are often depleted in the cooler autumn/winter months.
 
Legumes are a significant source of protein, dietary fiber, carbohydrates and micronutrients, including folate, thiamin, manganese, magnesium and iron plus they aren't very expensive and make you feel full.
 
Black tahini is a little exotic but it has a really lovely dark, rich texture which complements the spiciness of the curry. It is extremely rich in calcium, zinc and essential fatty acids, so again, you can be generous with this ingredient same with roasted cashews.
 
I hope you enjoy this warm, nourishing dish... don't forget to create some
time in a comfortable space to eat
your meals...
 
 
 

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