This black tahini on red lentil curry and roasted cashews is simply delicious, very easy and inexpensive to make. Moreover, leftovers can also reheat for up to three days.
Have This!
- Seven ounces red lentils
- Nine ounces cubed pumpkin
- Seven ounces chickpeas cooked
- Two large onion
- One large carrot
- One red apple
- Two cloves garlic
- Two tbsp curry powder
- Four tbsp tomato paste
- One tsp grated fresh ginger
- One cups of water
- Two tbsp of coconut oil
- Four tbsp black tahini
- Two tbsp curry paste
- Four tbsp desiccated coconut
- One handful of roasted cashews
Do This!
- 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, and reduce heat and simmer, stirring occasionally, until everything is cooked tender.
- Serve with steamed potatoes, sprinkle with tahini, coconut, and roasted cashews.