Makes 4 servings


  • Heat a large pot over a medium heat adding the oil and onions. Sauté for a couple of minutes until the onions are soft and translucent.
  • Add in the cumin, coriander, and curry powder and stir for a couple of minutes to release all of the flavours.
  • Add in the red lentils and add a splash of water to deglaze the pan and stir well. Pop the lid on. If you need to add some more water, you can do so.
  • In a high-speed blender, add the 2 cups of water, coconut milk, cashews, tomatoes and garlic powder. Blend until smooth.
  • When around half the lentils have turned yellow, add the blended mix to the lentils and stir well until everything is combined. Bring to a simmer and slightly reduce heat.
  • At this point, put the lid on as it will start to bubble quite a bit as it thickens. Make sure you stir it every now and then so that it doesn’t stick to the bottom. I do it normally every couple of minutes.
  • Add salt and chilli to your taste.
  • Cook the curry for about 30 minutes until the lentils are soft but not mushy.
  • To serve, add equal portions to bowls and serve with the options mentioned above.

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