Shopping list
- 1 cup of basmati rice
- Olive oil
- 1 can sliced carrots
- 100gr dry red lentils
- 1/2 chopped onion
- 1 can of coconut milk
- 1 can of chickpeas
- 1/2 tablespoon ginger Puré
- 50gr green lentils
- 75gr mixed lentils
- 2 tablespoons of tomato passata
- Array of spices (see recipe #69)
- Cashew nut for decorating
Method
For the rice: take 1 cup of basmati rice and rinse it until the water is clear. Then add 2 cups of water and get it to boil. Add a pinch of Himalayan salt and lower the heat. When almost all the water has evaporated, turn off the heat completely and cover the pan until the rice is fluffy.
For the curry:
Cook the lentils in boiling water with a pinch of salt for 10-15 min. It's ok if the red lentils get a bit mushy. Drain and reserve.
Now chop the 1/2 onion. Add 2 tablespoons of olive oil ( or coconut oil) to a saucepan and the chopped onion and ginger; let the onion get golden. Open the coconut milk and try to scoop out as much of the cream as you can, don't use the water. Add the coconut cream to the pan and stir in 2 tablespoons of masala mix and 1 of tomato passata. Let it blend for a couple of minutes and add the cooked lentils, the drained chickpeas and the drained carrots. Allow to cook on low heat for s couple of minutes and serve on a bed of rice topped with cashew nuts.
