We had a bit of an Indian feast last night and man was it good; or as Ali put it, “every flavour is just like f$&? Yeah”.
1 small-medium yellow onion diced
2 small red chillies de seeded
1 tsp coriander
1 tsp ginger
1 tsp curry powder
2 garlic chopped
Sauté the onion in coconut oil for a few minutes, add the spices and continue to cook on low until the lentils are ready.
1 cup red lentils
About two cups of water
2 tsp tumeric
Himalayan rock salt.
Bring all ingredients to a boil and then simmer until cooked.
Add onion and spice mixture to lentils, combine and let sit for five or so minutes to let the flavours develop.
Serve on rice or quinoa. I didn’t think of this till right now, but it would be really nice served with a sprinkle of slivered almonds, green onion and a dash of cinnamon on top!
Spiced sweet potatoes:
Dice sweet potatoes and drizzle with coconut oil. Sprinkle with cinnamon, curry powder and paprika and toss till coated. Bake until tender. Finnish under the grill to make them nice and crispy.
Fresh Saag Paneer with cashew cream:
This was the star of the show in my opinion, I’ve never had anything like it really, it’s so flavourful and the texture is amazing, it just ticks all the boxes basically.
3 large handfuls of baby spinach
1 TBS finely chopped yellow onion
1-2 tsp ginger
2 TBS olive or avo oil
Combine by massaging with your hands and set aside
1-2 garlic minced
Himalayan rock salt
1/4 tsp cumin
1/4 tsp coriander
3 TBS lime juice
1 cup cashews
Process dry ingredients into a powder. Slowly steam in liquids and process until thick and creamy. Add 3/4 of the spinach mixture and pulse. Add creamed mixture to the rest of the spinach and again combine with your hands. Bonus, you get to lick your fingers after and this stuff is so tasty it will be worth the getting your hands dirty bit.