Lentils Curry with Cashews
DIFFICULTY
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
2
- 125 g Basmati rice, white
- 250 ml Water
- 1 TEASPOON Salt
- 80 g red lentils
- 1 TABLESPOON coconut oil, 1,5 tablespoons
- 1 TEASPOON Cardamom powder, 0,5 Tsp
- 1 TEASPOON Coriander powder, 0,5 Tl
- 1 red onion, chopped
- 1 TABLESPOON Ginger, freshly chopped
- 1 toe/s Garlic, peeled and chopped
- 1 red pepper, diced
- 3 medium-sized carrots, peeled and sliced
- 1 dried chilli
- 400 ml Coconut milk
- 100 ml Orange juice
- 1 TEASPOON Turmeric powder
- 100 g Cashew kernels
- 2 TABLESPOONS Mint leaves, chopped
Directions
- 1
Wash the rice and put it in a pot. Add water and 1/4 tsp salt. Prepare the rice and keep it warm.
- 2
Wash the lenses in a sieve. Heat a pan or a pot, melt 1 tablespoon of coconut oil in it and sauté cardamom and coriander powder, onions, ginger and garlic in it.
- 3
Then add the peppers, carrots and lentils and fry for 2 minutes. Add the chilli, coconut milk and orange juice and simmer for 20 minutes over medium heat. If the curry becomes too thick, add more orange juice or water until the desired consistency is reached.
- 4
Season to taste with salt, turmeric powder and freshly ground black pepper.
- 5
Fry the cashew nuts in a pan for two to three minutes until dry. Serve with them and the mint the rice and curry at the end.
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