Spicy Curried Lentil Stew with Cashew Nuts
Dive into a bowl of comfort with this Spicy Curried Lentil Stew with Cashew Nuts, a vibrant and nourishing dish that balances bold spices with creamy coconut milk. Bursting with flavor from red curry paste, turmeric, cumin, and a hint of red chili flakes, this hearty stew is packed with protein-rich red lentils and tender wilted spinach. The velvety broth, enriched by coconut milk and tomatoes, is topped with crunchy roasted cashews and a sprinkle of fresh cilantro for an irresistible contrast of textures. Perfect for cozy weeknight dinners, this one-pot wonder is ready in just 45 minutes and pairs beautifully with rice, naan, or crusty bread. It's an easy vegetarian recipe that's as wholesome as it is indulgent, making it an ideal option for spice lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 cup red lentils
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes
- 3 cups, loosely packed baby spinach
- 1 tablespoon lime juice
- 1 cup roasted cashew nuts
- 0.25 cup, chopped fresh cilantro
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon (optional, for additional heat) red chili flakes
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Add the red curry paste, ground cumin, turmeric, and coriander. Stir well for 1–2 minutes to toast the spices and release their aromas.
Rinse the red lentils under cold water until the water runs clear. Add them to the pot and stir to coat with the spice mixture.
Pour in the vegetable broth, coconut milk, and diced tomatoes (including their juices). Stir well to combine and bring the mixture to a gentle boil.
Reduce the heat to low and let the stew simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.
Stir in the baby spinach, allowing it to wilt for 1–2 minutes.
Add the lime juice, salt, black pepper, and red chili flakes (if using) to taste.
Ladle the stew into bowls and top with roasted cashew nuts and chopped cilantro for garnish.
Serve warm with crusty bread, rice, or naan on the side, if desired.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6499 mg | 283% | |
| Total Carbohydrate | 245.9 g | 89% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 74.6 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 5508 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
