This creamy red lentil and cashew curry is a flavorful and hearty dish that’s perfect for cozy meals. The tender red lentils are complemented by a rich cashew cream sauce, with aromatic spices like cumin, coriander, and paprika. Whether you enjoy it with rice or on its own, this dish is sure to be a crowd-pleaser.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 1 cup red lentils (200 grams), washed
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1/4 cup cashews
- Vegetable oil (for sautéing)
- 1 onion (200 grams), chopped
- 1 teaspoon garlic (10 grams), minced
- 1 teaspoon ginger (10 grams), minced
- 80 grams grated carrots
- 2 tomatoes (250 grams), diced
- 1 tablespoon tomato paste (20 grams)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Whole hot peppers (optional)
- 1 1/2 cups water, divided
- 1/4 cup fresh coriander, chopped
- Olive oil (for tadka)
- 1 teaspoon red chili flakes
- 1/2 teaspoon red chili powder or paprika
Directions:
- Soak the Red Lentils:
- Soak the red lentils in water for 20 minutes. Drain and transfer the lentils to a pot.
- Add bay leaves, turmeric, and enough water to cover the lentils.
- Cook over medium heat for 20 minutes until the lentils are tender.
- Soak the Cashews:
- Soak the cashews in hot water for 20 minutes.
- Prepare the Sauce:
- In a separate wok or pot, heat a little vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic, ginger, grated carrots, diced tomatoes, and tomato paste.
- Add cumin, coriander, paprika, salt, and black pepper.
- If desired, add whole hot peppers for extra heat.
- Pour in 1 cup of water, cover, and cook over medium heat for 5 minutes.
- Blend the Cashews:
- Blend the soaked cashews until smooth.
- Add the cashew cream to the sauce, rinsing the blender with 1/2 cup of water and adding it to the sauce as well.
- Cover and cook over medium heat for another 10 minutes.
- Finish and Garnish:
- Stir in fresh coriander and adjust seasoning to taste.
- Optionally, drizzle with olive oil and sprinkle with red chili flakes and red chili powder for a tadka (tempering) effect.
Serving Suggestions:
- Serve over steamed rice for a complete meal.
- Pair with naan or flatbread for dipping.
- Top with a dollop of yogurt for added creaminess.
- Serve with a side of sautéed greens or roasted vegetables.
- Garnish with additional fresh coriander for a fresh touch.
Cooking Tips:
- If you prefer a thicker curry, reduce the amount of water or cook it a little longer to allow the sauce to thicken.
- For added flavor, you can toast the cashews before blending them.
- Adjust the heat level by adding or reducing the number of whole hot peppers.
- Soaking the cashews helps achieve a smoother cream; if you’re in a hurry, use cashew butter instead.
Nutritional Benefits:
- Red lentils are a great source of plant-based protein and fiber.
- Cashews provide healthy fats and add a creamy texture to the curry.
- Ginger and garlic have anti-inflammatory properties.
- Fresh coriander is high in antioxidants and adds a burst of flavor.
Dietary Information:
- Vegan (if no dairy is used for serving)
- Gluten-free
- High in protein and fiber
- Rich in vitamins and minerals
Nutritional Facts (per serving):
- Calories: 320 kcal
- Protein: 12g
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 8g
- Sugar: 6g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This curry can also be frozen for up to 1 month.
- Reheat thoroughly before serving.
Why You’ll Love This Recipe:
- It’s a comforting and nutritious curry that’s perfect for any time of the year.
- The creamy cashew sauce elevates the dish, giving it a rich and satisfying texture.
- It’s easy to make with pantry staples and can be customized to suit your taste.
- Ideal for meal prep, this dish can be stored and enjoyed throughout the week.
Conclusion:
This creamy red lentil and cashew curry is a simple yet flavorful dish that’s packed with nutrients. The combination of lentils, spices, and cashew cream creates a satisfying and hearty meal. Whether you serve it with rice or flatbread, it’s sure to become a favorite in your meal rotation. Enjoy the rich flavors and comforting texture of this easy-to-make curry!
Frequently Asked Questions (FAQs):
- Can I make this curry without cashews?
- Yes, you can replace cashews with coconut milk or cream for a dairy-free version.
- Can I use other lentils instead of red lentils?
- While red lentils cook quickly and break down to create a smooth texture, you can use yellow or green lentils, but the cooking time may vary.
- Can I make this curry spicier?
- Yes! You can add extra red chili flakes, fresh chilies, or a pinch of cayenne pepper for more heat.
- Can I freeze this curry?
- Yes, this curry freezes well. Let it cool completely before transferring it to an airtight container for freezing.
- What can I serve with this curry?
- It pairs well with steamed rice, naan, or flatbread. You can also serve it with roasted vegetables or a side salad.
- Is this recipe suitable for a vegan diet?
- Yes, this curry is naturally vegan if you serve it without dairy. You can skip the yogurt or use plant-based yogurt for a vegan-friendly version.
- How can I thicken the curry?
- If you prefer a thicker consistency, cook it a little longer to reduce the liquid or add more cashew cream.
- What other spices can I add to this curry?
- You can experiment with adding garam masala, turmeric, or cinnamon for a different flavor profile.
- Can I use canned tomatoes instead of fresh?
- Yes, canned tomatoes work well in this recipe. Just adjust the seasoning as needed.
- Is this curry kid-friendly?
- This curry is mild but can be adjusted for heat by reducing or omitting the chilies. It’s a great option for kids!