Meatless Monday: Broccoli, cashew and lentil curry

Some people have a nightshade vegetable intolerance, that is they develop symptoms when they eat vegetables such as potatoes, tomatoes, peppers, chillis and aubergines which are part of the nightshade family and considered 'edible'. Symptoms vary and may include headaches, arthritis, malabsorption of iron leading to anaemia or calcium leading to osteoporosis, diarrhoea or bloating or skin problems. If you think that you may have a nightshade allergy, get tested to confirm this before cutting out these vegetables.  For people with this intolerance, I have created this recipe without nightshade vegetables.  
The cashew nuts add 'creaminess' to the curry.

Serves 2
You will need
650g organic broccoli florets 
75g cashew nuts (soak overnight) + extra for garnish
2 tsp reduced salt organic bouillon
100g organic brown lentils
1 tsp coriander
1/2 tsp cumin
1/2 tsp ginger

Place the broccoli and cashews in a saucepan and add the bouillon and spices.  Bring to the boil and reduce heat to simmer until the broccoli is tender.  
In another saucepan, cover the lentils with water, bring to the boil, reduce the heat and simmer for 25-30 minutes. 
Blend the broccoli and cashew mix, reserving a few broccoli florets to top the curry.  For a smoother curry blend the drained lentils with the broccoli mix or return the broccoli mix to the saucepan and stir in the drained lentils.
Heat through and serve topped with a reserved broccoli florets and cashew nut garnish.
Serve with organic brown rice or cauliflower 'rice'.

Janet x

Recipe Copyright © 2015 40plusandalliswell

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