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 tablespoon avocado oil, (optional, replace with 2 tablespoons filtered water)
1 tablespoon minced fresh ginger
1/2 medium onion, diced
3 cloves garlic, minced
4 tablespoons green curry paste
1 cup raw cashews with 1 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
2 tablespoons maple syrup or 6 drops liquid stevia
1 lemon, juiced
Sea salt to taste, (optional, replace with 1 tablespoon sumac)
Pinch of cayenne pepper (optional)
1 cup frozen corn (optional)
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, ginger, onion and garlic. Sauté for 3-4 minutes, stirring occasionally.
Reduce heat and green curry paste. Mix well. Sauté for another 2-3 minutes.
Then make cashew milk with cashews and filtered water in a high speed blender. Blend on high speed for 60 seconds. Add cashew milk, turmeric, curry powder and pepper. Stir.
Add lentils, vegetable stock or filtered water, tamari or coconut aminos, maple syrup 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. The curried lentil dish should be tangy, with a hint of sweetness and spice.