When I started cooking more plant-based dishes, I got really interested in Indian cooking. Indian cooking uses a lot of veggies and dresses them up nicely using fragrant spices, herbs and oils. Many dishes in Indian cuisine are naturally healthy, delicious and many of them are not that costly.
My ultimate favorite spice is coriander. Coriander is often used in Indian cooking. Derived from the leaves and shoots of fresh cilantro, coriander is available in whole seeds and powder form. Whole coriander seeds are slightly smaller than the size of whole peppercorns and are bursting with flavor and fragrance. Coriander powder isn’t bad and is much more convenient. Just be sure to use powder within 6 months from purchase – after that it begins to lose quality.
Health Note: Turmeric, which is also commonly used in Indian dishes, has received positive feedback in the health community regarding its health benefits. Recent studies have found that turmeric makes cancer tissue more receptive to cancer treatment. Researchers are very excited and hopeful about this spice. I expect to see more research to come about the health benefits of turmeric.
The Garlicy Curried Lentils are delicious, nutritious and filling. The dish contains a nice blend of spices, it’s both savory and sweet, and it smells divine. The measured amounts of spices are only a guideline; alter according to your liking. Here I added cashews but feel free to add another nut or an assortment of nuts. The dish is cooked to a soup-like consistency. I usually serve over quinoa or jasmine rice. Enjoy!