Community Pick
Coconut Red Lentils With Spinach, Cashews & Lime (Vegan)
photo by Hyuna BubblePop
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
- 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)
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.
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Reviews
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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.
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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.
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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!
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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.
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Tweaks
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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.
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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.
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