Curries are so good made with cashew milk.
Curried Green Lentils (Serves 2)
1 cup green lentils, sort for stones and wash well
1 small green Jalepeño pepper, diced
1 red or orange pepper, diced
1 tablespoon avocado oil, (optional, replace with 2-3 tablespoons filtered water)
1 tablespoon minced fresh ginger
1/2 medium onion, diced
3 cloves garlic, minced
1 heaping tablespoon green, yellow or red curry paste
1 cup raw cashews with 1 1/4 cup purified water to make cashew milk
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground black pepper
2 cups vegetable broth or filtered water
1 tablespoon tamari, or substitute with coconut aminos
1/4 cup unsweetened shredded coconut
1 lemon, juiced
Sea salt to taste, (optional, replace with 1 tablespoon sumac)
Pinch of cayenne pepper (optional)
Serve over cooked brown rice or cauliflower rice
Fresh cilantro can be used for garnish
Lemon or lime wedges on the side of each serving for garnish as well
Heat a large pot over medium heat. Add avocado oil or 2 tablespoons filtered water, Jalepeño chili, red or orange pepper, ginger, onion and garlic. Sauté for 3-4 minutes, stirring occasionally.
Reduce heat and add green curry paste. Mix well. Sauté for another 2-3 minutes.
Add lentils, vegetable stock or filtered water, tamari or coconut aminos, and lemon juice. Stir.
Bring to a boil, then simmer for 20-30 minutes or until lentils are tender. When lentils are soft, add sea salt or sumac to taste and a pinch of cayenne pepper if you want more heat.
Then make cashew milk with cashews and filtered water in a high speed blender. Blend on high speed for 60 seconds. Add cashew milk, shredded coconut, turmeric, curry powder and pepper. Stir. Cook for 5 minutes to let all the flavors infuse. Serve.
The curried lentil dish should be tangy, with a hint of sweetness and spice.