Ingredients for curry:
Blanch the lentils in water. Put the brown lentils in the water first, after 5 minutes the red lentils and finally the yellow lentils. In the meantime, wash the vegetables and cut them into 1-2 cm cubes. Coarsely chop the onion and finely chop the garlic. Fry the vegetables in a little coconut oil.
Add curry, paprika, cumin and tomato paste and saute briefly. Add ginger and fill with broth and coconut milk. Squeeze the lemon and grate the zest (save the zest for serving). Season the curry with salt and pepper, honey and lemon juice and cook on a medium temperature for about 5 minutes. Add the lentils and taste again.
Ingredients for dressing:
If you want, cut the tofu into cubes and marinate it with teriyaki sauce, honey, chili and lemon juice and fry it in a little coconut oil. Sprinkle with sesame and coriander and spread over the stew.
Ingredients for serving:
Coarsely chop the cashews. Put the stew in a bowl. Garnish with grated coriander, cashews, lemon zest and a little sesame oil.