Spicy Curried Lentil Stew With Cashew Nuts

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

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

Ingredients Nutrition


  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. 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. 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. 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.
Most Helpful

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!

Allison Landa December 26, 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!

Oenophilly February 27, 2009

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

drewvan July 24, 2011