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.
- Ready In:
- 1 onion, diced
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon turmeric
- 1 cup red lentil
- 1⁄2 teaspoon sea salt (to taste)
- 1 (14 ounce) can light coconut milk
- 1 lime, juice of
- 1 3⁄4 cups water
- 1⁄3 cup whole cashews
- 1 cup fresh spinach, roughly chopped
- 1⁄4 cup fresh cilantro, finely chopped (optional)
- 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.