Summary

Ingredients

• 250 g mountain lentils
• 150 g carrot (s)
• 100 g cashew nuts
• 1 onion (s)
• 2 cloves garlic)
• 1 chilli pepper (s)
• 1 piece (s) ginger
• 500 ml broth, vegan
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 tablespoon oil
• salt and pepper
• 4 stalks coriander green

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Instructions

1. First, roughly chop the cashew nuts and roast them in a pan without oil at a low temperature. Grate the carrots.
2. Dice the onion, garlic, chilli and ginger and fry them with the oil in a large pan or saucepan, also toast the curry and turmeric. Add the mountain lentils and pour in the broth, add the nuts and the grated carrots. Cook everything for about 10 minutes until soft and add liquid if necessary. Season to taste with salt and pepper. Finally sprinkle with coriander leaves.
3. Serve with rice or naan bread.
4. Tips: Refine with mango chutney. The curry is easy to freeze and produce in advance.