Creamy Coconut Spinach Lentil Curry with Cashews and Lime
Indulge in the rich and savory flavors of this Creamy Coconut Spinach Lentil Curry, a delightful vegan meal that’s healthy, satisfying, and easy to prepare! Inspired by a recipe from ExtraVeganZa, this dish combines fragrant spices, hearty red lentils, and nutrient-rich spinach, all enveloped in a luscious coconut cream sauce. With a touch of lime and crunchy cashews, each bite bursts with flavor. Perfect for a cozy dinner or as leftovers for lunch, this curry pairs beautifully with fluffy rice or warm roti, making it a versatile option for any occasion. Enjoy the comforting flavors that only get better the next day!
N/A
Servings
240
Calories
13
Ingredients
Ingredients
Onion
1 (diced)
Olive oil
2 tablespoons
Curry powder
2 teaspoons
Mustard seeds
1/2 teaspoon
Turmeric
1/2 teaspoon
Red lentils
1 cup
Sea salt
1/2 teaspoon (to taste)
Light coconut milk
1 (14 ounce) can
Lime
1 (juice of)
Water
1 3/4 cups
Whole cashews
1/3 cup
Fresh spinach
1 cup (roughly chopped)
Fresh cilantro
1/4 cup (finely chopped (optional))
Instructions
1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
2
While the onion cooks, prepare your other ingredients. After the onions are ready, stir in the curry powder, mustard seeds, turmeric, and red lentils. Cook for another 5 minutes, stirring frequently to prevent sticking. If necessary, add a splash more olive oil.
3
Pour in the coconut milk, sea salt, lime juice, and water. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally to prevent sticking.
4
If the lentils absorb the liquid before they are fully cooked, add a little more water as needed. The lentils will break down and create a thick, hearty dahl-like consistency.
5
Once the lentils are tender, stir in the cashews and rough-chopped spinach. Allow these ingredients to warm through for about 3-4 minutes. If desired, stir in fresh cilantro for extra flavor.
6
Serve the curry hot, garnished with additional cilantro, lime wedges, and cashews. Enjoy with rice or roti for a complete meal!
Nutrition Information
13g
Fat
7g
Protein
9g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Creamy Coconut Spinach Lentil Curry with Cashews and Lime.
Is this recipe vegan?
Yes, this is a delightful vegan meal made with plant-based ingredients like lentils, coconut milk, and vegetables.
Is this curry gluten-free?
Yes, this recipe is tagged as gluten-free.
How many calories are in one serving?
There are 240 calories per serving in this recipe.
What is the protein content of this curry?
Each serving contains 7g of protein.
How much fat is in this dish?
This recipe contains 13g of fat per serving.
What is the fiber content of this recipe?
This curry is high in fiber, providing 9g per serving.
What type of lentils are used in this recipe?
Hearty red lentils are used for this curry.
What kind of milk makes the curry creamy?
Light coconut milk is used to create a luscious coconut cream sauce.
How long should the curry simmer?
The mixture should simmer for 20-25 minutes until the lentils are tender.
What are the primary spices used?
The base flavors come from curry powder, mustard seeds, and turmeric.
How should the onion be prepared?
The onion should be diced and sautéed until softened and translucent.
When should the spinach be added?
Stir in the rough-chopped spinach at the end once the lentils are tender.
What kind of nuts are included for crunch?
Whole cashews are added at the end for flavor and texture.
Is cilantro a required ingredient?
No, fresh cilantro is optional but recommended for extra flavor and garnish.
What are the best side dishes for this curry?
This curry pairs beautifully with fluffy rice or warm roti.
How much water is needed?
The recipe calls for 1 3/4 cups of water.
What should I do if the lentils absorb the liquid too quickly?
If the lentils are not fully cooked and the liquid is gone, add a little more water as needed.
Who inspired this recipe?
This recipe was inspired by a dish from ExtraVeganZa.
How many total ingredients are used?
The recipe uses 13 ingredients in total.
What is the final consistency of the lentils?
The lentils will break down to create a thick, hearty dahl-like consistency.
What are the suggested garnishes?
Garnish with additional cilantro, lime wedges, and extra cashews.
Are the leftovers good the next day?
Yes, the comforting flavors only get better the next day.
How should I cook the onions initially?
Heat olive oil over medium heat and sauté the onions for about 5 minutes.
How much sea salt is recommended?
The recipe suggests 1/2 teaspoon of sea salt, or to taste.
How much curry powder is required?
You will need 2 teaspoons of curry powder.
What role does the lime play?
The juice of one lime provides a touch of acidity and brightness to the rich sauce.
What type of coconut milk is specified?
The recipe specifies one 14-ounce can of light coconut milk.
Is this dish considered healthy?
Yes, it is described as a healthy, nutrient-rich meal full of fragrant spices and spinach.
How long should the cashews and spinach heat up?
Allow them to warm through in the curry for about 3-4 minutes.