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.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3–4 minutes until soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.

Step 4

Add the red curry paste, ground cumin, turmeric, and coriander. Stir well for 1–2 minutes to toast the spices and release their aromas.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Stir in the baby spinach, allowing it to wilt for 1–2 minutes.

Step 9

Add the lime juice, salt, black pepper, and red chili flakes (if using) to taste.

Step 10

Ladle the stew into bowls and top with roasted cashew nuts and chopped cilantro for garnish.

Step 11

Serve warm with crusty bread, rice, or naan on the side, if desired.

Nutrition Facts

Serving size	(2454.8g)

Amount per serving	% Daily Value*
Calories	2433.7

Total Fat 136.4g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6499.0mg	0%
Total Carbohydrate 245.9g	0%
Dietary Fiber 49.4g	0%
Total Sugars 74.6g
Protein 83.0g	0%

Vitamin D 0IU	0%
Calcium 597.9mg	0%
Iron 36.4mg	0%
Potassium 5508.5mg	0%

*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.

Source of Calories

Fat: 48.3%

Protein: 13.1%

Carbs: 38.7%