Creamy Coconut Lentil Curry With Spinach And Cashews Recipe

About this recipe

A hearty and flavorful vegan dinner featuring red lentils simmered in a spiced coconut milk base, complemented by fresh spinach, crunchy cashews, and a hint of lime. Perfect for solution seekers looking for a satisfying plant-based meal.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 500 g 24 Mantra Organic Malka Masoor
• 2 - 3 pcs Gondhoraj Lime
• 250 g Spinach - Chopped
• 200 g Livyor Raw Sunflower Seeds
• 50 g Sakthi Curry Powder
• 200 g Whole Farm Premium Black Small Mustard Seeds
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 1 kg Akar Powder Salt
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and sauté for about 5 minutes until softened.
2. 2. Stir in 2 teaspoons of curry powder, 1/2 teaspoon of mustard seeds, and 1/2 teaspoon of turmeric. Cook for 1 minute until fragrant.
3. 3. Add 1 cup of malka masoor lentils and stir well to coat them in the spices. Cook for another 2 minutes, stirring frequently to prevent sticking.
4. 4. Pour in 2 1/4 cups of water, 1/2 teaspoon of salt, and the juice of 1 lime. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let simmer for 20-25 minutes, stirring occasionally.
5. 5. Once the lentils are tender and the mixture has thickened to a dahl-like consistency, stir in 1/3 cup of sunflower seeds and 1 cup of fresh spinach. Cook for 3-4 minutes until the spinach is wilted and the sunflower seeds are warmed through.
6. 6. Remove from heat and serve hot, garnished with lime wedges and extra sunflower seeds if desired.