Coconut Red Lentils With Spinach, Cashews & Lime (Vegan)

"This recipe was adapted from ExtraVeganZa, which is a book I am thoroughly loving! For starters I halved the recipe - so you could easily double up again to get about enough for 6-7. There are a few things I did not halve including the curry powder and lime juice, just something to be aware of if you do double it, use those seasonings to taste. If you're using a hotter curry powder like Madras, you may want to add less. I added spinach and used regular onions, the original recipe called for green onions. This made 4 moderate servings, just right if you're serving with rice and/or roti. This didn't take long to make, and tasted even better the next day."
 
Download
photo by Hyuna BubblePop photo by Hyuna BubblePop
photo by Hyuna BubblePop
photo by Karen Elizabeth photo by Karen Elizabeth
photo by majamaki photo by majamaki
photo by majamaki photo by majamaki
photo by mersaydees photo by mersaydees
Ready In:
45mins
Ingredients:
13
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • In a large pot saute the onion in the olive oil over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go.
  • Add in the curry powder, mustard seeds, turmeric and red lentils - cook for another 5 minutes. Watch the lentils don't stick by stirring frequently and/or adding more oil if necessary.
  • Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes. Stir occasionally to prevent sticking. Unlikely, but if you find the lentils have absorbed all of the liquid and are still not cooked, add a bit more water.
  • Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl like consistency. Stir in the cashews and spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you're ready to serve. Garnish with additional cilantro, lime wedges and/or cashews.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Oh, soooo good! I agree with the80srule that it was really easy to make too. I didn't even bother with the different bowls that she suggested; I just mixed everything in the pot. I love the iron powerhouse combo of lentils and spinach! I used green lentils, since that was what I had on hand (and cooked them a little longer), but I know that this dish would be even better with red lentils. Also, I used mustard powder instead of seeds and didn't happen to have any cilantro on hand. Like other reviewers, I used extra spinach: 3 cups total. I served it with basmati brown rice. The combination of sweet cashews and coconut, spicy curry, and sour lime was truly tantalizing. I second the suggestion of serving it with lime wedges; a little fresh lime juice squeezed on top was just the thing. I already can't wait to make this again with red lentils. Made for Veg*an Swap, May 2010.
     
  2. After making this recipe for the first time, I made it again less than a week later. It's delicious, easy, quick, and hearty - and I'm not a big fan of lentils! I used loads more spinach than the recipe called for - at least 5 cups - and served it in bowls garnished with additional cashews and cilantro (will try serving it over rice next time, for variety). This will become a regular on the family menu during spinach season, to be sure.
     
  3. This was delicious, and tasted even better the next day! I could really taste the mustard flavor from the seeds when I first tried this, but when I had the leftovers the next day, the flavors had migled perfectly. Great, quick, simple recipe. I probably added almost a cup of cashews, cuz I love 'em! I also used baby spinach leaves, and I'd say I threw in 2 BIG handfuls of those as well. I served it over jasmine rice. I didn't have cilantro, but next time will definitely add that as well!
     
  4. Oh Magpie this dish is just simply fabulous! I had a lot of fun making it too, it appears labor intensive at first but it's really not. The main thing is just making sure you have enough bowls handy! I used a large one and two medium ones to separate the ingredients-- need a medium bowl for the red lentils and spices, another medium one for the spinach and cashews, and a large one handy to whisk the coconut milk, salt, lime juice, and water together. I used 1 teaspoon of RealLime, and some nice sea salt. 1/2 cup of pre-chopped onion was just dandy and since I didn't have fresh cilantro today I put a few shakes of dried cilantro in with the red lentil bowl, about a little less than a teaspoon. I always have fresh spinach in my house, since I love it I probably used closer to 2 cups, and some wonderful plump raw cashews. The different aromas together while it was on the stove were just mouthwatering! A very warming dish, the spiciness kicks in about a minute after you take a bite. Very tasty with naan dippers! One of the best curries I've had that I didn't get at the my favorite Indian restaurant! With some cubed potatoes and marinated tofu, this would also make a nice dosa filling. Made for our VIP player in Veggie Swap 22.
     
  5. Very yummy! An easy, hearty meal for a wintry night. I used coconut oil instead of olive oil, extra spinach as several recommended, and served with brown rice. Thanks for posting.
     
Advertisement

Tweaks

  1. Very yummy! An easy, hearty meal for a wintry night. I used coconut oil instead of olive oil, extra spinach as several recommended, and served with brown rice. Thanks for posting.
     
  2. This was a delicious and mild curry. I've been on a red lentil kick lately and this definitely satisfied my craving. I did feel like it needed a punch at the end so I added a heaping spoon of garlic, but then again, I do that to pretty much every dish I make. I also used a pinch of dried mustard powder in place of the mustard seeds.
     
  3. Oh, soooo good! I agree with the80srule that it was really easy to make too. I didn't even bother with the different bowls that she suggested; I just mixed everything in the pot. I love the iron powerhouse combo of lentils and spinach! I used green lentils, since that was what I had on hand (and cooked them a little longer), but I know that this dish would be even better with red lentils. Also, I used mustard powder instead of seeds and didn't happen to have any cilantro on hand. Like other reviewers, I used extra spinach: 3 cups total. I served it with basmati brown rice. The combination of sweet cashews and coconut, spicy curry, and sour lime was truly tantalizing. I second the suggestion of serving it with lime wedges; a little fresh lime juice squeezed on top was just the thing. I already can't wait to make this again with red lentils. Made for Veg*an Swap, May 2010.
     

RECIPE SUBMITTED BY

I first discovered recipezaar?when googling for some recipe that I can't even remember now.??Before long I was?totally addicted and still?find it such a helpful resource for all sorts of things. People have really great ideas on this site, good senses of humour and, well, good recipes.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes