CURRIED LENTIL CASHEW BURGERS
I got this from the Canadian Living Vegetarian Collection cookbook, and have added it to my "gold!" list of amazing vegetarian foods! Incredibly satisfying and loaded with the good stuff, these burgers are a wonderful meal for everyone. Try it, I guarantee you won't be sorry!
Provided by Chef Kirsten 1
Categories Lunch/Snacks
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a dry skillet, toast the cashews over medium-low heat for about five minutes. Transfer to food processor or blender.
- In same skillet, heat 1 tbsp vegetable oil over medium-high heat; saute mushrooms, onion and garlic for about five minutes or until onion is golden. Add to food processor or blender along with salt and pepper.
- Add lentils and curry paste to food processor, pulse to combine. Add optional ingredients, if using, and pulse to combine. Mix in bread crumbs. Shape into four 1-inch thick patties.
- In a large nonstick skillet, heat remaining oil over medium heat; fry patties until crusty (about 15 minutes).
- Put burgers onto bun and add toppings of your choice and enjoy your fabulous meal!
Nutrition Facts : Calories 323.5, Fat 15.4, SaturatedFat 2.4, Sodium 37, Carbohydrate 35.4, Fiber 10.8, Sugar 4.8, Protein 14.6
CURRIED LENTIL AND CASHEW SALAD
This slightly exotic lentil salad can be made many ways, curried is just the one I like best. The cook time is for the lentils, they must be done to your preference. The vegetables are meant to be raw.
Provided by Karyl Lee
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the dressing ingredients together and soak the currants in the dressing.
- Put the lentils into a 3 quart pot, cover with water and bring to a boil.
- Cook until tender; While the lentils cook,cut all the vegetables as indicated, set aside to add to the lentils.
- Drain the lentils.
- Place the drained lentils into large bowl.
- Add the vegetables and stir well.
- Add the dressing and currants to the other mixture and stir well.
- Add the cashews.
- Let stand briefly and eat warm, or chill to eat the next day.
LENTIL BURGERS
A vegetarian recipe for lentils - perfect to substitute ground beef in tacos, hamburgers or sandwiches or just as a side dish.
Provided by kayski1
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- take one cup of dry lentils put into a pot and add 3-4 cups of water, boil vigoursly at high heat for 10 minutes the turn down to minimum heat and boil for another 20 minutes. A little bit of olive oil and finely chopped garlic can be added to the water.
- Drain the lentils and put on a frying pan at medium heat, let the water evaporate then add a little bit of canola or olive oil. Add the rest of ingredients - 2 cloves of finely chopped garlic, mustard, oregano, paprika, salt and pepper. Fry/heat for 10 minutes.
- Take lentils and put into a big bowl and add an egg, then make little patties and fry them, or as a vegan altenative they can be eaten as a side dish or added to tacos without the egg. It will be a little more crummy but still good.
CURRIED LENTIL, RICE AND CARROT BURGERS
I love the Indian spices in these burgers. The turmeric offers bonus antioxidant health benefits, but even without it, they're in abundance in this recipe, with all the carrots and ginger.
Provided by Martha Rose Shulman
Time 40m
Yield 6 burgers.
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Heat 1 tablespoon of the oil over medium heat in a heavy ovenproof skillet and add the onion and carrot. Cook, stirring often, until just about tender, about 3 minutes, and add the mushrooms, ginger, turmeric, cumin, curry powder, mustard seeds and cayenne and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant and the spices aromatic. Remove from the heat and transfer to a large bowl. Add the rice.
- Purée the lentils with the egg and add to the vegetable and rice mixture. Stir together, season with salt and pepper, and shape into 6 patties.
- Heat the ovenproof skillet over medium-high heat. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, or until nicely browned. Carefully turn the patties over and place in the oven. Bake 10 to 12 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, chutney or ketchup and the works.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams, TransFat 0 grams
CURRIED LENTIL AND CHICKPEA BURGERS
I've never cooked with lentils before. I started out making a curried lentil salad base, refrigerated what I'd done, then decided to changed the recipe into burgers. These have a lot of flavour and a nice texture. They're quite versatile too. I was low on breadcrumbs and had no eggs. I substituted the egg with 1 tablespoon each of powdered milk, plain flour and water. I substituted the breadcrumbs with 100g packet of rice crackers processed (approx 1 cup) and processed 2 pieces of wholegrain toast. NB: I've changed the breadcrumbs measurement from 2c down to 1c based on the first reviewers comments and I've since tested the recipe again. Thanks!
Provided by Delicious Bits
Categories Lunch/Snacks
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Boil lentils with stock powder in water until soft, 30-40 minutes. Drain.
- Use 2 tablespoons of oil to fry the garlic and onion until softened. Reduce heat to low.
- Add the curry powder, turmeric, lemon juice, sugar, mixed herbs, taragon, carraway seeds, coriander and ginger.
- Add the lentils and mix through thoroughly. Remove from the heat and allow to cool completely. (For best flavour refrigerate overnight).
- Combine the chickpeas, half of the lentil mix and the egg in a food processor until smooth.
- Transfer to a bowl, add the remaining lentil mix, coconut and breadcrumbs. Season with salt and pepper. Stir until combined well.
- Shape the mixture into burgers, approximately 1 inch thick and 3 inches across. Toss in a little flour, brush excess off.
- To Fry: Fry on low-med heat for approximately 3-4 minutes each side or until golden.
- To bake: Preheat oven at 250c. Place on a tray with a sheet of baking paper. Spray with oil on all floured areas. Bake for 20 minutes, turning after 10 minutes or until golden.
Nutrition Facts : Calories 269.7, Fat 6.8, SaturatedFat 1.9, Cholesterol 26.4, Sodium 284.6, Carbohydrate 41.1, Fiber 11, Sugar 3.7, Protein 11.9
FRENCH LENTILS WITH CASHEWS
Provided by Mark Bittman
Categories easy, one pot, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.
- Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch.
- Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 226 milligrams, Sugar 4 grams
SPICY CURRIED LENTIL STEW WITH CASHEW NUTS
From Ellen Brown, this stew is one of the most aromatic dishes you'll ever eat! Serve with cooked basmati rice.
Provided by FLKeysJen
Categories Curries
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
- Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
- While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
- If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.
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レビュー数 8合計時間 1 時間推定読み取り時間 6 分
- If your cashews aren't toasted like ours, toast them in a dry skillet over medium-low heat until fragrant, about 5 minutes. Transfer to food processor.
- In same skillet, heat 1 Tbsp of the oil over medium-high heat; cook mushrooms, onion, garlic, salt and pepper, stirring often, until no liquid remain, about 5 minutes. Add to food processor.
- Add lentils and curry paste to food processor; pulse to combine. Mix in bread crumbs and parsley (or cilantro).
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