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    You are in: Home / Recipes / Spicy Curried Lentil Stew With Cashew Nuts Recipe
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    Spicy Curried Lentil Stew With Cashew Nuts

    Spicy Curried Lentil Stew With Cashew Nuts. Photo by Oenophilly

    1/1 Photo of Spicy Curried Lentil Stew With Cashew Nuts

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    FLKeysJen's Note:

    From Ellen Brown, this stew is one of the most aromatic dishes you'll ever eat! Serve with cooked basmati rice.

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    Units: US | Metric


    1. 1
      Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
    2. 2
      Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
    3. 3
      While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
    4. 4
      If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.

    Ratings & Reviews:

    • on December 26, 2009


      Terrific! We had to cook it longer in the slow cooker, but I think that was because we didn't properly blend in the lentils to begin with. My husband would replace the zucchini, but that's personal preference. Excellent!

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    • on February 27, 2009


      This was delicious and very hearty for a meatless stew. It was not as spicy or as flavorful as I expected, however on the same note it could easily be served to folks who aren't fond of heavily spiced food (even kids, if you can overcome the aversion to vegetables). I enjoyed mine with extra cilantro and crushed dried chili pepper. I was not sure when to add the cashew since it did not specify, so I used them as a garnish. Made for Incredible India Tag. Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2011


      Absolutely delicious! My wife made it with Madras curry powder (hotter than most curries) and two jalapeños including seeds. Quite spicy but perfect for us. We added the cashews just before serving. I joined just so I could give this recipe five stars. Yum!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Curried Lentil Stew With Cashew Nuts

    Serving Size: 1 (262 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 642.1
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 5.3 g
    Cholesterol 0.0 mg
    Sodium 243.7 mg
    Total Carbohydrate 69.1 g
    Dietary Fiber 27.1 g
    Sugars 11.0 g
    Protein 27.3 g

    The following items or measurements are not included:

    vegetable stock

    cardamom pods

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