Lentil Curry With Cashews And Yogurt Food

LENTIL CURRY WITH CASHEWS AND YOGURT

Steps:

• Place rice in a strainer and rinse under cool water until water runs clear.
• Transfer to a medium pot. Cook rice over medium-low heat, stirring gently, until fragrant and toasted, 3 to 5 minutes.
• Add 4 cups water and 1/4 teaspoon of the salt, cover and bring to a boil.
• Reduce heat to medium-low and simmer, covered, until water is absorbed, about 1 hour.
• Uncover pot, fluff rice and set aside.
• Meanwhile, simmer the lentils in 3 cups water, partially covered, for 20 minutes.
• Add tomato, onion, garlic, curry powder and remaining 1/4 teaspoon salt.
• Simmer for 30 minutes more, covered, until lentils are tender.
• Serve over rice. Top with cashews and a dollop of yogurt.

CURRIED LENTILS WITH YOGURT

Steps:

• In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
• Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
• Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
• Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
• Drain lentil mixture in strainer; transfer to large serving bowl.
• Fold in yogurt mixture, carrot, and parsley.
• Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.

CHICKEN AND LENTIL CURRY WITH CUCUMBER YOGURT

Steps:

• Heat oil in large pan over medium heat. Add onions and cook until sizzling. Cover, reduce heat to low and cook, stirring occasionally, until softened, 10 to 15 minutes. Uncover and cook until liquid is almost absorbed, about 8 minutes.
• Add garlic, curry powder, nutmeg, cinnamon, and pepper. Cook until onion starts to turn golden brown and spices are fragrant.
• Add broth, tomato sauce, lentils, and bay leaves.
• Add chicken breasts.
• Cover and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
• Meanwhile, combine yogurt, cucumber, lemon juice, and a pinch of sea salt in a small bowl. Cover and chill until ready to serve.
• Remove and discard bay leaves from curry. Transfer to serving bowls. Serve with a dollop of cucumber yogurt and mango chutney (if using). Garnish with cilantro leaves (if using).

CURRIED LENTIL STEW WITH GINGER YOGURT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add garlic and curry powder; stir 1 minute. Add 4 cups broth and lentils; bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and almost all liquid is absorbed, stirring occasionally, about 40 minutes. Stir in tomatoes; thin with more broth if mixture is too thick. Season to taste with salt and pepper.
• Combine yogurt and ginger in small bowl. Serve lentil stew, passing ginger yogurt separately.

CURRIED LENTILS WITH CASHEWS AND YOGURT

Steps:

• Simmer lentils in 3 cups water, partially covered, for 20 minutes.
• Add tomatos, onion, garlic, curry and remaining cup of water and simmer, covered, for 1/2 hour more.
• Add salt and cook 3 minutes more.
• Serve over 1/2 cup rice or wilter greens.
• Garnish with yogurt, cashews, and cilantro.
• Enjoy!