Vegan lentil curry

Purely by accident we had a fully #vegan meal today. This high-in-spices lentil curry with pineapple, cashew nuts and sugar snaps. There wasn't a single second we missed a piece of meat during our meal. Vegan food is a very far bridge for me. Many times when I cook vegetarian dishes, there is egg or cheese involved, but this time I managed to keep it 100% vegan! Ingredients (4p): • 225 gram lentils • 1 small pineapple • 100 gram cashew nuts • 200 gram sugar snaps • 2 shallots • 4 garlic cloves • 2 cinnamon sticks • 2 tsp turmeric • 1 big tbsp freshly grated ginger • chilly flakes (to taste) • 3 tbsp garam masala • 500 ml vegetable broth • juice of 1 lime • 1 can skinned tomatoes • 500 ml coconut milk • salt and pepper • spring onions • coriander • 1. Start with cutting your onion and grating your garlic and ginger. Get a large pan and fry your onions, garlic, ginger and chilli flakes in some oil. 2. Add the dry spices (garam masala, turmeric and cinnamon sticks). Stir well on high heat. When everything is nice and slightly toasted, add the canned tomatoes. 3. Add the broth and lentils and let simmer on a medium-low heat. When the lentils have soaked up most of the liquid, add the first half of your coconut milk and let simmer again. Do the same thing with the second half of the coconut milk. 4. When the lentils are cooked and the sauce is thickened, add the lime juice, sugar snaps, cashew nuts and pineapple. Stir well and heat for a few minutes. 5. Garnish with the spring onions and coriander and pair with fluffy white rice or some nice naan bread. Of course you could add things like chicken or some boiled eggs, but the dish really doesn't need it. Leave it out when you can! Enjoy!