My Favourite Dal: Three Ways

It was that time of the week again. This time I’ve switched it up with three combinations that includes cashew cream: the Vegan Staple. If you’ve never had or made cashew cream before, you should absolutely give it a try. Super easy to make and very good for your body and mind (especially since you’ll be substituting it in a recipe that calls for cream or heavy cream). Read more on the bottom of this post*.

Armed with my coconut milk and cashew cream, I’ve switched up my original recipe posted here.

Version 1:

Follow the recipe and serve with garlic naan and fresh cilantro. Some greek yoghurt spiked with lime juice and grated cucumber can be served on the side for those who need to dampen down the spice.

Version 2:

Omit the coconut milk from the recipe and serve with brown basmati rice and fresh cilantro. This makes the recipe more earthy, tasting more like a chili almost. Cool down the rice and curry, then spoon equal amounts into a whole wheat tortilla for a delicious lunch wrap-to-go.

Version 3:

Add 1 cup of thick cashew cream to the final product of the original recipe. The cashews definitely contributes more creaminess to the curry which makes it more of a restaurant style curry. You can add dried cranberries, a pinch of cinnamon and 1/2 tsp turmeric to the rice while it cooks. These elements compliments the cashew creaminess very well!

My wife also had this amazing idea: When packing lunches and snacks, use a jam jar and fill it up with 1/3 rice and 2/3 curry. Sprinkle some fresh cilantro on top and you have yourself a packed lunch!

Jam Jar lunch with My Favourite Dal: Three Ways
Jam Jar lunch with My Favourite Dal: Three Ways

I’ve been doing this with soups, cut vegetables, cut fruit, combo of crackers, nuts, dried fruit and cheeses, etc. Apparently you can also do this with salad.

Enjoy the variations and experimentations and let me know what you think!

Thanks!

*Note on Cashew Cream:

Soak desired amount of cashews in water in an air-tight container overnight. Drain and rinse with water, then add to a blender with just enough water to cover the cashews. Blend it on high until super velvety and delicious! Simply add more more for a thinner consistency in the cream. Now, substitute it in every recipe that calls for cream!

*This recipe is showcased in the book ‘The Conscious Cook’ by Tal Ronnen. Follow this link to his website for more delicious meat-free recipes to die for: The Conscious Cook

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2 Comments

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  1. Die room gemaak van neute lyk nogal interessant Gerrit – ek is seker dit is lekkerder as gewone room. Maar die ander dinge waarvan jy praat is vir my vreemd – ek eksperimenteer mos nie met kosse nie en is in elk geval ‘n nul op ‘n kontrak in die kombuis! 🙂

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    • Dis nie waar nie! Ek onthou nogsteeds die tuna en piesang slaai wat jy altyd gemaak het. Die neut-room werk bietjie duurder uit as gewone room, maar is soveel beter vir ‘n mens se gesondheid. Daar is tot ‘n manier wat jy dié room kan omskep in ‘n ‘whipped cream’. En as jy die resep wil probeer, los al die vreemde speserye uit en gebruik kerrie poeier (omtrent 2 eetlepels). Dan maak dit nou eers vir jou ‘n lekker vinnige resep!

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