Coconut Red Lentils With Spinach, Cashews and Lime (Vegan)
This recipe was adapted from a book. For starters I halved the recipe - so you could easily double up again to get about enough for 6-7. There are a few things I did not halve including the curry powder and lime juice, just something to be aware of if you do double it, use those seasonings to taste. If youre using a hotter curry powder like Madras, you may want to add less. I added spinach and used regular onions, the original recipe called for green onions. This made 4 moderate servings, just right if youre serving with rice and/or roti. This didnt take long to make, and tasted even better the next day.
This recipe was adapted from a book. For starters I halved the recipe - so you could easily double up again to get about enough for 6-7. There are a few things I did not halve including the curry powder and lime juice, just something to be aware of if you do double it, use those seasonings to taste. If youre using a hotter curry powder like Madras, you may want to add less. I added spinach and used regular onions, the original recipe called for green onions. This made 4 moderate servings, just right if youre serving with rice and/or roti. This didnt take long to make, and tasted even better the next day.
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 onion diced
- 1 lime juice of
- 1/4 cup fresh cilantro finely chopped
- 1 can light coconut milk
- 1/2 teaspoon turmeric
- 1 3/4 cups water
- 1/2 teaspoon mustard seeds
- 1 cup red lentil
- 1/2 teaspoon sea salt (to taste)
- 1/3 cup whole cashews
- 1 cup fresh spinach roughly chopped
- Carbohydrate 16.2358646111215 g
- Cholesterol 0 mg
- Fat 45.5288163342997 g
- Fiber 2.11367501370901 g
- Protein 6.72037505556156 g
- Saturated Fat 33.6263937223555 g
- Serving Size 1 1 serving(s) (394g)
- Sodium 40.1126888937126 mg
- Sugar 14.1221895974124 g
- Trans Fat 2.59088083336002 g
- Calories 466 calories
Step-by-step
- 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.
Coconut Red Lentils With Spinach, Cashews, and Lime: A Weeknight Vegan Delight
As a busy working mom, finding quick and healthy meals is always a priority. This Coconut Red Lentil recipe has become a staple in our house, offering a flavorful and satisfying vegetarian option that's ready in under 30 minutes. The vibrant colors alone make it a feast for the eyes, but the creamy coconut milk base and the subtle spice from the curry powder create a taste sensation that’s truly addictive. I discovered this recipe adapted from a cookbook – a real find amidst the chaos of my daily routine. And the best part? It’s incredibly versatile!
One of the things I love most about this recipe is its adaptability. I originally halved the recipe to make it a perfect portion for my family of four, but it's easily doubled (or even tripled) if you have a larger crowd to feed. I made a few adjustments to the original recipe. The original called for green onions, but I substituted with regular onions – a simple swap that works wonderfully. I also added a handful of fresh spinach for an extra boost of nutrients and a pop of green. Don't be afraid to experiment – add other vegetables like chopped bell peppers or carrots for added flavor and texture. And if you're not a fan of cilantro, simply omit it. The beauty of this dish is its flexibility; you can customize it to your liking.
The creamy coconut milk is the star of the show, providing a rich and luxurious texture that perfectly complements the earthy lentils. The curry powder adds a warming spice that's not overpowering, making it a great option for even those who aren't big spice lovers. A squeeze of fresh lime juice at the end brightens up the flavors and adds a refreshing tang. I often serve this dish with brown rice, quinoa, or even naan bread for a truly satisfying meal. Leftovers are also great; in fact, the flavors often intensify overnight!
Beyond its deliciousness and convenience, this recipe is also remarkably healthy. Red lentils are a fantastic source of protein and fiber, keeping you full and energized throughout the day. The spinach contributes essential vitamins and minerals, while the cashews offer a healthy dose of fats. This recipe manages to be both flavorful and nutritious, a perfect combination for a busy lifestyle. I often find myself preparing a double batch on the weekend, storing one portion in the fridge for a quick weeknight meal, making meal prep a breeze.
This Coconut Red Lentil recipe isn't just a meal; it’s a testament to simple cooking and delicious, healthy eating. It is a testament to how quickly and effortlessly you can assemble a meal that’s both delicious and nutritious. The bright colors, the wonderful aromas while it simmers, and the satisfaction of creating something so wholesome and flavorful make it a true joy to prepare.
Tips and Variations
- Spice Level: Adjust the amount of curry powder to your preference. For a milder dish, use less curry powder; for a spicier kick, use more, or try a hotter variety like Madras curry powder.
- Vegetable Additions: Feel free to add other vegetables like bell peppers, carrots, or zucchini.
- Protein Boost: To add more protein, you can include chickpeas or tofu.
- Garnishes: Fresh cilantro, lime wedges, and toasted cashews all make delicious garnishes.
- Make it ahead: This dish tastes even better the next day, making it ideal for meal prepping.
Serving Suggestions:
- Serve over brown rice or quinoa
- Pair with naan bread
- Enjoy as a side dish
- Top with a dollop of plain yogurt (for non-vegan option)
This recipe is a true winner – quick, easy, delicious, and healthy. Give it a try and I'm sure it will become a regular in your kitchen!
