Cooking Instructions
- 1
Put the oil in a large frying pan, heat up and fry cashews slightly (2 min).
- 2
Meanwhile, cook the rice (15 min) and lentils (10 min) in separate pots. Salt the boiling water to taste.
- 3
Add red cabbage to the cashews. Add 300 g of natural yoghourt, chickpeas and curry paste as well with occasional stirring. Season to taste with salt, pepper and nutmeg powder.
- 4
Simmer pan on medium-high heat until the lentils are done . Stir occasionally. Drain lentils and add to the pan.
- 5
Simmer pan on medium-high heat until the rice is ready. Stir occasionally. Drain rice and serve on a plate
- 6
Add pan contents and the rest of the natural yoghourt to rice.
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