Dal Kofta

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1½ cups split red lentils, rinsed

3 cups vegetable broth or water

125 g (4½ oz) raw cashew nuts

1 brown onion, finely mined

1 cup wholegrain breadcrumbs

3 tsp madras curry paste

3 tbs sultanas (raisins) (optional)

2 tbs peanut oil

1 tsp mustard seeds

1 tsp garam masala

1 tsp cumin

1 tsp ground coriander

½ tsp paprika

¼ tsp cayenne pepper

2 garlic cloves, minced

2 tsp fresh minced ginger

1½ cups vegetable stock

1 cup homemade roasted tomato paste or 1 x 400g (14oz) tin chopped tomatoes

1 lime

200 ml coconut milk

fresh coriander

3 cups natural yoghurt

½ – 1 continental cucumber, grated

cracked black pepper

steamed basmati rice

raita (for non-vegans)

chutney or lime pickle

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