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Red Lentil Curry With Black Tahini and Roasted Cashews
[Vegan]

JM By: Judy Moosmueller

Author Bio

Hi, I am Judy. Food is one of my greatest passions, and I love how... Read More

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Red Lentil Curry With Black Tahini and Roasted Cashews [Vegan]

1683

4-5

Dairy Free

Vegan

This quick curry is 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 flavors are absorbed into the dish. You can hide as many veggies and... Read More

Ingredients You Need for Red Lentil Curry With Black Tahini and Roasted Cashews [Vegan]

Curry:

7 ounces red lentils
9 ounces cubed pumpkin
7 ounces 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

Topping:

4 tbsp black tahini
4 tbsp desiccated coconut
1 handful of roasted cashews

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How to Prepare Red Lentil Curry With Black Tahini and Roasted Cashews [Vegan]

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.