Vegan Dahl with Red Lentils and Carrot

• Heat a light drizzle of olive oil in a large deep frying pan with a lid over high heat. Toast the cashews together with a third of the yellow curry spices* for 1 - 2 minutes, then remove from the pan and set aside.
• In the same pan, fry the onion, garlic, ginger and tomato for 1 - 2 minutes over medium-high heat.
• Add the tomato paste, ground coriander, turmeric and the rest of the yellow curry spices and fry for 1 minute.
• Add the coconut milk, water and stock cube (see pantry for amounts) and bring to a boil.

*Take care, this ingredient is spicy! Use as preferred.

• Add the carrot and red lentils to the pan.
• Put the lid on and let the dahl cook for 14 - 16 minutes. Feel free to add some more water if the dahl seems too dry.
• Season with salt and pepper to taste.

• Finely chop the fresh parsley and coriander.
• Cut 2 lime wedges per person.
• In a small bowl, mix the coconut yogurt with half of the parsley and coriander. Add the juice of one lime wedge per person.
• Season with salt and pepper to taste.

• Transfer the flatbread to a parchment-lined baking sheet and add a light drizzle of olive oil. Season with salt and pepper, then bake in the oven for 3 - 4 minutes.
• Core the apple. Dice half of it and slice the other half.
• Add the diced apple to the dahl in the last 1 - 2 minutes and stir well.