Rich in Plant Protein: Hearty Cashew Lentil Curry and Harissa Roasted Cauliflower

Just when you thought curries couldn’t get any more comforting, I’ve cooked up something that’ll warm you from the inside out, perfect for those chilly winter evenings. This Hearty Cashew Lentil Curry and Harissa Roasted Cauliflower is a tried and true gem from my kitchen to yours.

Craving for some comfort food, yet not wanting to sacrifice nutrition? I rolled up my sleeves and transformed the classic curry with a twist. Out went the coconut milk, and in came the rich, creamy cashews – a swap that’s all about the good fats and protein to keep you satisfied way after you’ve finished eating. Doubters, take note: this plant-based delight is here to fill you up!

The magic, though, is in the mix of spices – a bold blend of cumin, coriander, mustard seeds, and more, each spoonful is like a hug for your taste buds. Paired with the winter hero, roasted cauliflower, it's a symphony of textures and flavors.

Now, the nutritional side, and in this dish every ingredient brings its A-game:

RED LENTILS,

the star player, are not just a protein hero but also rich in fiber, which means they're stellar for your digestion and keep your blood sugar levels steady.

CASHEW NUTS

are a brain-boosting marvel, packed with heart-healthy fats and muscle-loving protein.

TOMATOES

aren't just for color – they're loaded with vitamins C and K, potassium, and folate.

TURMERIC,

with its anti-inflammatory prowess, is the secret spice that keeps your immune system cheering.

And THE POMEGRANATE SEEDS

these little jewels are bursting with antioxidants, ready to fight off free radicals and keep your cells dancing.

Together, they create a meal that's not just a treat for your palate but a boon for your health.

Ready to give your winter meals a nutritious makeover? Gather your ingredients, and let's create a meal that's as beneficial for your well-being as it is delightful to your taste buds.

Hearty Cashew Lentil Curry and Harissa Roasted Cauliflower

Ingredients (4 portions):

• 1 bigger cauliflower

• 1 tbsp olive oil

• 1 tbsp harissa

Lentils:

• 1 tbsp ghee or coconut oil

• 1 tbsp olive oil

• 1 red onion, finely chopped

• 1 red chilli, deseeded and chopped

• 1 tsp ground cumin

• 1 tsp coriander

• 1 tsp mustard seeds

• 1 tsp turmeric

• 1 tsp cardamom

• 200g red lentils, rinsed

• 500ml stock

• 100g cashew nuts, blitzed to powder

• 1 can tomatoes 

• Salt and pepper to taste

To serve:

• Pomegranate seeds (optionally)

• 1 lime, cut in wedges

Directions:

1. Preheat the oven to 200°C.

2. Cut the cauliflower into florets and toss them in a bowl with harissa, olive oil, and salt. Mix well and roast on a lined tray for 20 minutes.

3. Heat the ghee and oil in a skillet or saucepan. Add the chopped onions and sauté over medium heat for 3 minutes.

4. Add the chili and sauté for another 2-3 minutes until it becomes soft and fragrant.

5. Add the spices and sauté for 1 minute, stirring, to bring out the flavors.

6. Toss the red lentils, pour in the vegetable broth, bring to a simmer, and then reduce the heat. Cook covered for about 10 minutes.

7. Add the tomatoes and cashew powder and cook for another 10-15 minutes, or until the lentils are tender. If the sauce is too thick, adjust the consistency by adding more broth or coconut milk.

8. Season with salt, pepper. Serve with roasted cauliflower, lime, and (optionally) pomegranate seeds.