This Creamy Red Lentil and Cashew Curry is a hearty, flavorful dish made with tender red lentils, aromatic spices, and a creamy cashew base. Perfectly paired with rice or flatbreads, it’s a wholesome and satisfying meal.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4
Ingredients
- For the Lentils:
- 1 cup (200 grams) red lentils, washed
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1 1/2 cups water
- For the Sauce:
- 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 (20 grams) tomato paste
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- Salt and black pepper to taste
- Whole hot peppers (optional)
- 1 cup water, divided
- For the Tadka (Tempering):
- Olive oil (for tadka)
- 1 teaspoon red chili flakes
- 1/2 teaspoon red chili powder or paprika
- For Garnish:
- 1/4 cup fresh coriander, chopped
Instructions
- Prepare the Lentils:
- Soak red lentils in water for 20 minutes, then drain.
- Add lentils to a pot with bay leaves, turmeric, and enough water to cover.
- Cook over medium heat for 20 minutes until tender. Discard bay leaves.
- Prepare the Cashews:
- Soak cashews in hot water for 20 minutes.
- Blend soaked cashews into a smooth cream.
- Make the Sauce:
- Heat vegetable oil in a wok or pot over medium heat.
- Sauté onions until translucent, about 5 minutes.
- Stir in garlic, ginger, grated carrots, diced tomatoes, and tomato paste.
- Add cumin, coriander, paprika, salt, and black pepper. If using, add whole hot peppers for heat.
- Pour in 1 cup of water, cover, and cook for 5 minutes.
- Combine Cashew Cream and Sauce:
- Add cashew cream to the sauce, rinsing the blender with 1/2 cup water and adding it to the pot.
- Cover and cook for another 5 minutes over medium heat.
- Combine Lentils and Sauce:
- Stir cooked lentils into the sauce.
- Adjust the thickness with additional water if needed.
- Cover and cook for 10 more minutes, stirring occasionally.
- Stir in fresh coriander and remove from heat.
- Prepare the Tadka:
- In a small pan, heat olive oil over medium heat.
- Add red chili flakes and chili powder/paprika, sautéing briefly until fragrant.
- Pour the tadka over the curry in the serving bowl.
- Serve:
- Serve hot with naan, roti, or steamed rice.
5 Serving Suggestions
- Pair with freshly baked naan or roti for scooping up the curry.
- Serve alongside fluffy steamed basmati rice for a hearty meal.
- Add a side of cucumber raita to cool the palate.
- Accompany with roasted vegetables or a simple salad.
- Garnish with extra coriander and a drizzle of lemon juice for brightness.
Cooking Tips
- Soak lentils to reduce cooking time and ensure even cooking.
- Adjust the spice level by adding more or fewer chili flakes and hot peppers.
- Use a high-speed blender for a smooth cashew cream.
- Stir occasionally while cooking to prevent the curry from sticking to the pot.
- For added depth, toast the cumin and coriander before adding to the sauce.
Nutritional Benefits
- High in Protein: Red lentils provide plant-based protein.
- Rich in Fiber: Lentils and carrots support digestive health.
- Antioxidant-Rich: Tomatoes and spices are packed with antioxidants.
- Heart-Healthy: Cashews and olive oil add healthy fats.
- Low in Saturated Fat: A wholesome choice for heart health.
Dietary Information
- Vegan-Friendly: Contains no animal products.
- Gluten-Free: Suitable for gluten-intolerant diets.
- Dairy-Free: Cashew cream replaces traditional dairy cream.
- Nut-Free Option: Replace cashews with silken tofu or coconut cream.
Nutritional Facts (Per Serving)
- Calories: ~250
- Carbohydrates: 30 g
- Protein: 10 g
- Fat: 10 g
- Fiber: 8 g
- Sodium: ~200 mg
Storage
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portions for up to 1 month. Thaw and reheat gently.
- Reheating: Warm in a pot over low heat, adding water to adjust consistency if needed.
Why You’ll Love This Recipe
- Creamy and satisfying with a perfect balance of spices.
- Packed with plant-based protein and fiber for a wholesome meal.
- Easy to customize with your favorite vegetables or spices.
- Great for meal prep, reheats beautifully for busy days.
Conclusion
This Creamy Red Lentil and Cashew Curry is a comforting, nutrient-rich dish that’s perfect for cozy dinners or entertaining guests. With its luscious texture and bold flavors, it’s a delicious way to enjoy the goodness of lentils and spices. Serve it hot with your favorite sides for a meal everyone will love!
10 Frequently Asked Questions
- Can I use a different type of lentil?
Yes, yellow lentils or split peas work well, but adjust the cooking time. - What can I substitute for cashews?
Use silken tofu, coconut cream, or almond milk for creaminess. - Can I skip the tadka?
While optional, the tadka adds depth and enhances flavor. - How do I make this less spicy?
Reduce or omit the chili flakes and whole hot peppers. - Can I add more vegetables?
Absolutely! Spinach, bell peppers, or zucchini are great additions. - Can I use canned tomatoes?
Yes, replace fresh tomatoes with an equal amount of canned diced tomatoes. - Can I make this in advance?
Yes, the flavors deepen over time, making it perfect for meal prep. - How do I thicken the curry?
Cook uncovered for a few minutes to let excess water evaporate. - Can I freeze the leftovers?
Yes, freeze in individual portions for easy reheating. - What other proteins can I add?
Add chickpeas, tofu, or paneer for more protein variety.