Vegan Lentil Spinach Cashew Curry

Holy cow….this stuff be crack!

I found this recipe several years ago and started tweaking it over the years to get it where I want it.

Here are a couple of hints:

  1. I’ve already doubled the spices, but feel free to add even more.  It makes it even more flavorful. Thanks Adi!
  2. Saute mushrooms with the onions.  Roughly chop them first, then saute.  It adds great flavor and texture.
  3. Rice is the best addition, but this thing has some serious carbs.  It can be eaten alone, but I’d find something to put it on for texture.
  4. Just have fun with it.  You can add anything you want to this recipe and it will come out great.  Good luck!
Vegan Lentil Spinach Cashew Curry
Servings Prep Time
8-10people/servings 15-20minutes
Cook Time
20-30minutes
Servings Prep Time
8-10people/servings 15-20minutes
Cook Time
20-30minutes
Ingredients
Instructions
  1. In a large pot, saute the onion in the EVOO over medium heat for about 5 minutes. While the onion cooks, get the rest of the ingredients ready to go.
  2. Add in the curry powder, mustard seeds, turmeric, and red lentils, cook for another 5 minutes. Don't let the lentils stick. Keep stirring them and add more oil as necessary. I find I almost always need to add oil.
  3. Mix in the coconut milk, salt, lime juice, and water. Brings to a boil then reduce the heat to a medium low. Cover the pot and simmer for 20-25 minutes. Stir occasionally to prevent sticking.
  4. Once the lentils are cooked, they will break down into a thick dahl-like consistency. Stir in the cashews, spinach, and cilantro. Let those ingredients simmer a few minutes to get warm.
  5. Serve on rice or quinoa.
  6. Enjoy!
Recipe Notes

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