Red Lentil curry bowl (no coconut milk, cashew-free and oil-free option)Quick an…
?Red Lentil curry bowl (no coconut milk, cashew-free and oil-free option)?Quick and delicious meal.
?In small saucepan, cook 1-1/2 cups red lentils in 3-1/2 cups water. Bring to boil, reduce heat, and simmer uncovered until the lentils just soften (but not mushy), about 7 minutes. Drain lentils and rinse under cold water. Leave lentils to drain. Meanwhile, in medium saucepan, sauté 1 small yellow onion (small dice), 4 minced garlic cloves and 3 tbsp minced ginger in a little oil (or veggie broth or water) until onions soften, about 3-4 minutes. Add 1 tbsp curry powder and 1/2 tsp turmeric and cook another minute. ?Option 1: nut-free: Add 1-1/2 cups unsweetened non-dairy milk (I used soy) to saucepan with onion/spice mixture and stir. Transfer all to blender and blend until almost smooth before returning to saucepan. In small bowl, mix 2 tsp cornstarch with 2 tsp water until cornstarch absorbed. Heat non-dairy milk mixture on medium-low until warm and then whisk in cornstarch slurry and cook until thickens, about 10 minutes. Stir in 2 tbsp fresh lemon juice and 2 tsp maple syrup. Add the cooked lentils and cook a few more minutes while stirring until desired consistency. Salt to taste. ?Option 2: with cashews: Add 1-1/2 cups veggie broth to onion spice mixture in saucepan and mix. Transfer to blender with 1/3 cup cashews (soaked in hot water for 15 minutes) and blend until smooth. Return to saucepan and heat, adding more veggie broth if needed until desired consistency. Stir in 2 tbsp fresh lemon juice and 2 tsp maple syrup (or to taste). Add the cooked lentils and cook a few more minutes while stirring, adding more broth as needed. Salt to taste. .
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