Post by capetownvegan
Recipe: LENTIL BOWL with CURRIED CASHEW CREAM
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INGREDIENTS
š± 1 cup riceĀ
š± 1 tin brown lentils (or 1 cup dry lentils)
š± 4 carrots (chopped)
š± 2 onions (chopped)
š± 6 cloves garlic (minced)
š± 300g frozen peas
š± 1 tsp veggie stock
š± saltĀ
š± pepperĀ
š± 2ā3 cup cashews (soaked)
š± 1 1ā3 tbsp mild curry powderĀ
š± fresh ginger (grated)
š± 1 cup plant milk
1. BringĀ riceĀ andĀ 2 cups waterĀ to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluffĀ riceĀ with a fork.
2. If you arenāt using a tin of lentils: in a pot, bringĀ lentilsĀ andĀ 2 cups waterĀ and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain, if necessary. Let cool.
3. Meanwhile,Ā In a blender, combine soakedĀ cashews,Ā curry powder, and as muchĀ ginger as you wantĀ and pulse until finely chopped. With the blender running, gradually addĀ plant milkĀ until the mixture reaches a smooth and saucy consistency. (Cream will continue to thicken as it stands.)
4.Ā In a pan, sautĆ©Ā carrots,Ā onions, andĀ garlic, occasionally stirring, untilĀ carrotsĀ are tender and lightly browned, 5 to 7 minutes. AddĀ waterĀ 1 to 2 tablespoons at a time as needed to keep it all from sticking.
5. Once the rice and lentils are cooked,Ā combine theĀ rice,Ā lentils, andĀ peas. Cook, addingĀ veggie stock and boiling waterĀ as needed to prevent sticking untilĀ lentilsĀ andĀ peasĀ are heated through, andĀ riceĀ is hot, 3 to 5 minutes.
6.Ā Stir half of theĀ cashew creamĀ intoĀ riceĀ andĀ lentilsĀ and season withĀ saltĀ andĀ pepperĀ to taste.
7. ServeĀ riceĀ andĀ lentilsĀ topped withĀ carrotsĀ and drizzled with remainingĀ cashew cream.
TIPS:
1. TO SAVE TIME: cook the rice and lentils the night before (or even a few days before).
2. TO SAVE MONEY: use dry brown lentils instead of buying a tin.
3. TO SAVE EVEN MORE TIME: chop the carrots and onions and mince the garlic a day or two before you cook.
#capetownveganmademedoit
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