CARROT AND NUT BUTTER DHAL

GF, DF, V, RSF, Vegan

A simple and tasty blend of flavours, this vegan curry is filling and nutritious.. Garnish with Greek yoghurt and coriander and serve with naan bread.

Ingredients:

1 tbsp olive oil

1 tsp brown mustard seeds

1 tsp cumin seeds

2 cups grated carrot (3–4 medium carrots)

3 cups vegetable stock

½ cup split red lentils, washed

2 tbsp nut butter (almond, cashew or peanut)

1 tbsp curry powder

salt and pepper

Method:

• Heat the oil in a large saucepan over a medium heat.

• Add the mustard and cumin seeds and fry for 1 minute or until they pop.

• Add the carrot and cook for 5 minutes.

• Add the stock and lentils.

• Turn down heat and simmer for 20–25 minutes, stirring occasionally.

• Add the nut butter, curry powder, salt and pepper, and cook for a further 3 minutes.

• Remove from the heat. Serve warm with fresh greens.

Serves: 4

Prep Time: 5 minutes

Cooking Time: 25–35 minutes

Feel free to follow my Facebook page for more recipe idea videos and book discounts. https://www.facebook.com/theworldseasiestrecipes/

CLICK HERE TO BUY MY BOOKS