This recipe was created by Julie Le Clerc for Alison’s Pantry. The original recipe, which had chicken as an optional addition, has been edited to make this a meat-free curry.

Serves 6

2 tbsp fresh ginger, finely grated
3 cloves garlic, crushed
2 onions, chopped
1 red chilli, chopped
1 cup Alison’s Pantry raw whole cashew nuts
2 tbsp vegetable oil
1 tbsp ground coriander
1 tsp each turmeric and cumin powder
2 tsp garam masala
1 cup Alison’s Pantry red lentils
4 cups vegetable
salt, to taste
juice of 1 lemon
fresh coriander leaves, to garnish
1 cup Alison’s Pantry quinoa

Place the onion, chilli and cashew nuts in a blender and process until smooth.

Heat oil in a pan, then cook ginger and garlic in oil for 30 seconds. Add dried spices and fry for 1 minute. Add cashew nut paste; fry gently for 2 minutes, stirring continuously.

Stir in the lentils and stock. Bring to the boil then reduce heat to low, cover the pan and simmer for 20 minutes or until lentils are tender.

Cook quinoa in plenty of boiling water for 10-12 minutes until tender. Drain well in a fine mesh sieve. Season with salt and pepper.

Add lemon juice to curry and season with salt. Garnish with coriander. Serve with quinoa on the side.


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