The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lentil & Mushroom Tikka Dal with Quinoa & Curried Cashews
If you never thought you could get a delicious dinner on the table in under 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer fibre-rich beluga lentils and earthy mushrooms in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of curried cashews for the perfect crunch!
1/3 daily fibre
8 plants
Speedy Sauce
Serving size
Ingredients
- 506 x bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 80g baby spinach
- 2 curry leaves
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 30g cashew nuts (Nuts)
- 40g creamed coconut
- 250g delhi tikka masala curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion (40%), Water, Tomato Paste (11%), Sunflower Oil, Melon Seeds, Bell Pepper, Garlic, Ginger, Ground Spices (Paprika, Turmeric, Fenugreek Leaves, Black Cardamom, Cumin Seeds, Coriander Seeds), Bengal Gram Flour, Salt, Coriander Leaves, Spice Extract.)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 160g quinoa (Quinoa 100%)
- 2 onion
- 240g chestnut mushrooms
Nutritional Information
Calories: 550
Protein: 21g
Carbs: 56g
Fat: 26g
Lentil & Mushroom Tikka Dal with Quinoa & Curried Cashews
If you never thought you could get a delicious dinner on the table in under 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer fibre-rich beluga lentils and earthy mushrooms in their flavourful tikka masala sauce, made using caramelised onions and freshly ground herbs & spices. Serve with a side of curried cashews for the perfect crunch!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, a small frying pan, a sieve, a grater & a measuring jug
Get started
- Add the quinoa to the saucepan of boiling water and boil for 13-14 mins, until cooked, then drain
- Thinly slice the onions and mushrooms. Drain and rinse the lentils
- Heat the large saucepan with 1 tbsp oil on high heat. Once hot, add the mushrooms and onion and cook for 4-5 mins, until softened. Season with salt and pepper
Simmer & toast
- Add half the curry powder and cook for 30 secs, then stir in the lentils, tikka masala sauce, creamed coconut and 300ml hot water. Bring to the boil and simmer for 4-5 mins, until thickened
- Meanwhile, heat the small frying pan with 1 tbsp on medium-high heat. Once hot, add the cashews, mustard seeds, curry leaves and remaining curry powder
- Cook for 1-2 mins, until fragrant, then remove from the heat
Last bits & plate up
- Rinse the spinach, then stir into the dal. Simmer for 1 min, until wilted. Taste and season. Add a splash of water if needed to loosen
- Share the lentil dal into bowls. Spoon over the curried cashews. Serve the quinoa on the side
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