Vegan Creamy Coconut Lentil Curry with Spiced Cashew Topping

This Creamy Coconut Lentil Curry is the ultimate comfort food for any vegan kitchen. Packed with protein-rich lentils and infused with aromatic spices, it's a dish that warms the soul. The addition of creamy coconut milk gives the curry a rich, velvety texture, while the spiced cashew topping adds a delightful crunch. This recipe is not only flavorful but also easy to prepare, making it perfect for busy weeknights or meal prep.

Ingredients:

For the Curry:

• 1 cup dried red lentils, rinsed
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro for garnish

For the Spiced Cashew Topping:

• 1/2 cup raw cashews, roughly chopped
• 1 tablespoon coconut oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt

Instructions:

1. Cook the Lentils:

   • In a large pot, melt the coconut oil over medium heat.
   • Add the chopped onion and sauté until translucent, about 5 minutes.
   • Stir in the garlic and ginger and cook for another 2 minutes, until fragrant.
   • Add the curry powder, cumin, turmeric, ground coriander, and cayenne pepper (if using). Stir well to coat the onions in the spices and cook for 1 minute.

2. Prepare the Curry:

   • Add the rinsed lentils, coconut milk, vegetable broth, diced tomatoes, tomato paste, salt, and black pepper to the pot.
   • Stir everything together and bring the mixture to a boil.
   • Once boiling, reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
   • Stir in the lime juice and adjust seasoning if needed.

3. Make the Spiced Cashew Topping:

   • While the curry is simmering, prepare the spiced cashew topping.
   • In a small pan, melt the coconut oil over medium heat.
   • Add the chopped cashews and cook, stirring frequently, until they begin to turn golden brown.
   • Add the ground cumin, cinnamon, smoked paprika, and salt. Stir to coat the cashews in the spices and cook for another 2-3 minutes, until the cashews are fragrant and toasted.
   • Remove from heat and set aside.

4. Serve:

   • Once the curry is ready, ladle it into bowls.
   • Sprinkle the spiced cashew topping over each serving.
   • Garnish with fresh cilantro and serve with a side of rice, naan, or a simple salad.

Conclusion:

This Creamy Coconut Lentil Curry with Spiced Cashew Topping is a satisfying and flavorful dish that’s perfect for any time of year. The creamy curry and crunchy cashews create a wonderful contrast in textures, while the spices bring warmth and depth to the dish. Whether you’re a seasoned vegan or just exploring plant-based meals, this curry is sure to become a staple in your kitchen.