Puy lentil and cashew curry with yoghurt and coriander
Preparation time: 10 minutes Cooking time: 20 minutes
Serves: 4
Select from organic and fair trade ingredients where possible.
Ingredients
300 g puy lentils
1 large onion, diced
2 cloves garlic, minced
20 ml olive oil
1 tablespoon curry powder
3 tomatoes, roughly chopped
1/2 teaspoon coconut essence
250 ml low-fat evaporated milk
200 g raw cashews, roughly chopped
1 bunch coriander, washed and roughly chopped
Freshly ground pepper
Low-fat natural yoghurt
Cooking method
1. Soak lentils for a couple of hours in cold water. Rinse off and place in a saucepan with fresh cold water and cook slowly. Remove lentils from the heat when cooked but firm and cool under running cold water.
2. Slowly sweat the onion and garlic in the olive oil in a heavy-based, medium-sized pot. Add the curry powder and continue to slowly cook for a further minute.
3. Add the cooked lentils, chopped tomato and combined coconut essence and evaporated milk and slowly return to a simmer. Simmer for a further 5-10 minutes and add the chopped cashews and all bar 2 tablespoons of the coriander. Season with black pepper to taste.
4. Serve in bowls topped with a dollop of natural yoghurt and a sprinkle of coriander.
Source: betterhealth.vic.gov.au
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