Description
This hearty and flavorful curry is made with tender red lentils, aromatic spices, and a creamy cashew base. It’s perfectly paired with rice or flatbreads for a wholesome and satisfying meal.
Ingredients
For the Lentils
– 1 cup (200g) red lentils, washed
– 2 bay leaves
– 1/2 teaspoon turmeric
– 1 1/2 cups water
For the Sauce
– 1/4 cup cashews
– Vegetable oil (for sautéing)
– 1 onion (200g), chopped
– 1 teaspoon garlic (10g), minced
– 1 teaspoon ginger (10g), minced
– 80g grated carrots
– 2 tomatoes (250g), diced
– 1 tablespoon (20g) tomato paste
– 1 teaspoon cumin
– 1 teaspoon coriander
– 1 teaspoon paprika
– Salt and black pepper to taste
– Whole hot peppers (optional)
– 1 cup water, divided
For the Tadka (Tempering)
– Olive oil (for tadka)
– 1 teaspoon red chili flakes
– 1/2 teaspoon red chili powder or paprika
For Garnish
– 1/4 cup fresh coriander, chopped
Instructions
see next page
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I’ve been making this at least once a week for the past month
