It was my mum who initially introduced this recipe to me. Back when I was living at home it would be the dish I’d crave the most. Something about a good curry just makes the world go round and my tummy grumbly. This is super simple to make and literally a last minute pantry dinner.

This dish has everything from savoury, sweet, spicy and straight up comfort food (hence why I added the word “cozy” into the title). Pair it with some basmati rice or naan and you’re golden.

What You Need

• 1 Jar of Tomato Pasta Sauce + 2/3 cup of water
• 1/2 cup of Cashews
• 1 Onion, chopped
• 2 cloves of Garlic minced
• 2 tsp fresh grated Ginger (or 1 tsp dried ginger)
• 1 tbsp Garam Masala
• 1 tsp fresh Coriander Seed
• 1 tsp Turmeric
• Pinch of Cayenne Pepper
• 1 tsp Salt (you may want to add more)
• 1 tsp Black Pepper
• 3 cups total of any veggies you have! (I like to add either some chopped Zucchini, Red Bell Pepper, Cauliflower, Mushrooms…or all!)
• 1/2 cup of Dry Red Lentils that have been rinsed!!
• 1 cup chopped Cilantro
• 1/2 cup Raisins
• 2/3 cup Coconut Cream
• 1 tbsp Brown Sugar or Maple Syrup

Directions:

1. In a high speed blender (ie. vitamix) add your pasta sauce, water and cashews. Blend until it’s smooth like a baby’s bottom!!
2. In a pot on medium high heat, sauté onion, and garlic until onions are transparent.
3. Add in your spices, ginger, lentils and salt. Mix until spices become fragrant and lentils are coated.
4. Add in your chopped veggies and stir for about 3-5 minutes on medium heat.
5. Pour in your cashew/tomato mix into your pot of veggies and stir to combine. Next, add in your coconut cream, brown sugar, raisins and cilantro.
6. Let the daal simmer for 30 minutes on low heat.
7. Serve over basmati rice and/or with some naan bread
8. **PSA** This will probably make a shit ton of daal (depending on how much veg you add etc.) Have no fear! This keeps in the fridge for 4-5 days. It also freezes VERY well!

Enjoy!

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