Step 1

Drain cashews well and put them into a high-speed blender. Add 200 ml water (at room temperature) and 10 g tapioca flour, and blend on high speed until smooth. Set aside.

Step 2

Thoroughly rinse red lentils and quinoa in a mesh strainer and let it drain thoroughly. Set aside.

Step 3

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped leeks, sweet potatoes, and squash and cook for about 8-10 minutes until tender. Stir in the garlic and then cook, stirring everything around the pot, for 30 seconds.

Step 4

Pour in 1300 ml water and add red lentils, quinoa, and bay leaves. Bring the stew to a boil. Season with a little salt, add turmeric, ginger, and cardamom powder. Cover, reduce to a simmer, and cook for about 15 minutes.

Step 5

After 15 minutes, add cashew cream, 2 tablespoons of nutritional yeast, and 3 handfuls of roughly chopped kale.

Step 6

Bring the stew to a boil again and let it simmer on low heat for another 10 minutes until the lentils and quinoa are tender and the stew thickens.

Step 7

Note: Feel free to add more water if the stew is too thick for your liking. Season accordingly.

Step 8

Heat olive oil in a large pan over medium heat. Add tofu and chickpeas, and season with salt and turmeric.

Step 9

Fry the tofu and chickpeas until golden and crispy while stirring constantly. Just before it’s done, add 1 teaspoon of sesame seeds and stir well.

Step 10

Serve in a bowl, top with fried chickpeas and tofu, and garnish with thyme and sesame seeds.