This vegan lentil curry recipe to make on a cold or rainy day and enjoy under a blanket, while watching your favourite TV show. Let it pinch your lips with a chilli kick, while warming you up with ground cumin and turmeric, garam masala notes and fragrant coriander.
As you know, I am a fan of lentils. They are so good for you, full of folate and magnesium. and lots of other vitamins. Folate helps lower levels of homocysteine, an amino acid that damages artery walls and is considered a serious risk factor for heart disease. Lentils’ magnesium puts yet another plus in the column of its beneficial cardiovascular effects. Magnesium is Nature’s own calcium channel blocker. When enough magnesium is around, veins and arteries breathe a sigh of relief and relax, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body.
Want to literally keep your heart happy? Eat lentils.
I won’t keep you any longer, here’s how to make it:
Warming lentil curry with roasted cashews
Rinse and soak the lentils until you prep the vegetables.
Drain and boil the lentils for 20mins.
Cook the onion, garlic, ginger and chilli in your oil of choice, until soft.
Add 1-2 tbsp curry powder and mix for a minute (I am very generous with my spices).
Add the carrots to the pan and cook for another minute.
Add the stock cube to 500ml of hot water and mix well, then add it over the vegetables. Bring to boil.
Add the cooked and drained lentils and simmer for 10 mins
Add the tomato sauce and additional water if necessary and simmer for another 10 mins to incorporate the flavours and textures
Season well, taste and adjust spice levels by adding more curry powder, garam masala or chillies.
In a small frying pan roast the cashews - careful not to burn them, they turn brown pretty quickly.
Leave to rest with a generous amount of spinach on top, and a lid on. The flavours will come together better.
Serve with fresh coriander, soy yoghurt and cashew nuts.