I love Indian food. It’s no secret. I love any foods that have a dramatic representation of spice. This dish, folks, has it. Flavour, texture and heat ~ my three food loves.
Vegan, Vegetarian, cleanse friendly & easy to store for later, you will NOT regret trying out this recipe.
This food boosts your immunity, brings down inflammation, helps your heart health and is packed full of dietary fibre.
- Soaked lentils (2 hours) – 1 cup
- Fennel Seeds – 2 tsp
- Onion – 1 medium, chopped
- Cilantro – 1/4 cup chopped
- Curry powder – 1.5 tsp
- Salt – pinch
BUTTERY “NO CHICKEN” SAUCE
- Onion – 1 medium chopped
- Tomatoes – 3 large
- Garlic – 6 cloves
- Grated Ginger – 1tbsp
- Super hot spicy Thai Chilis – 2
- Lime juice from 1 whole lime
- 1 tbsp brown sugar
- Turmeric Powder – 1/4 tsp
- Coriander Powder – 3 teaspoons
- Cinnamon – 1″ stick whole
- Clove – 1 tsp
- Fennel Seeds – 1 tsp ground/whole
- Chopped cilantro leaves – handful
- Curry powder – 2 tbsp
- 1 cup water or veggie stock
- Grated Coconut – 3 tablespoons
- Cashews – handful
Add lentils to food processor and break down for approximately 1 minute. Add rest of ingredients and process until mixed well and whole lentil beans cannot be seen.
Set mix aside while you prepare the rest.
For buttery sauce
Add onion, garlic and ginger to sauce pan and heat for 3-5 minutes on medium.
Add tomato & peppers to mix and sautee until mushy.
Add everything up to water/veggie stock and bring to low boil. While this is happening…..
Place coconut & cashews in food processor and blend until mixed well. Add to sauce and cook for another 10 minutes or until your pakoras are done.
Roll up “Pakoras”, heat oil in skillet and fry on medium heat until heated thoroughly. Do not heat until they are too hard or the sauce will not absorb well.
Place in bowl or on plate and cover with sauce.
This easily will feed 4 adults.