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Home » Diet » Vegan Mains » Creamy Cashew and Coconut Lentil Curry (Vegan)

Creamy Cashew and Coconut Lentil Curry (Vegan)

05/04/2019 by Tilly 14 Comments

Mumma always said sharing is caring.

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Last week I posted a Garlic Naan Bread recipe for good reason, I was getting you all prepared, ready for dunking and dipping into this Creamy Cashew and Coconut Lentil Curry. 

Two hands holding bowl of coconut lentil curry in blue bowl.

This Creamy Cashew and Coconut Lentil Curry came to life one evening when my cupboards were bare and the only fresh vegetable in the fridge was a bag of spinach. Too lazy to go to the super market I just threw the ingredients I had into a pan and pray it would taste good. It tasted BETTER then good. It was the BEST curry i’ve ever eaten – so modest I know.

Coconut Lentil Curry in a blue bowl with Naan bread sitting in background


I had to share with you all because:

  1. It’s not only super cheap to make you will almost always have the ingredients on hand
  2. One pot meal that comes together in less than 20 minutes
  3. It’s creamy, coconuty, crunchy, rich and full of Indian spices – just a long way of saying it’s DELICIOUS
  4. healthy, like extremely healthy. Packed full all the good fats, protein, greens and carbs. Everything our body needs
  5. You can make a big batch and eat it for lunches, curry always taste better the next day
  6. Nuts in curry!? How have I never done this before?? I feel like I’ve wasted my whole life up until now.

Watch the video for Creamy Cashew and Coconut Lentil Curry:

I have one rule about this curry, it must and I mean absolutely must be scooped up with warm pieces of naan bread. The creamy sauce all over a chewy piece of bread – yes please! 🤤

Coconut Lentil Curry on blue bowl with garlic naan bread being dipped in.
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USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS! 

Other vegan recipes I think you’ll enjoy!

–Carrot Cake Baked Oats
–Greek Veggie Burger
–Soba Noodle Salad
-Detox Turmeric Lentil Soup

Also if you could rate the recipe below I would be forever grateful – it makes me feel good and also helps me understand what you guys like 😛

4.88 from 8 votes
Cashew and Coconut Lentil Curry in a blue bowl being held by two hands with another bowl or curry in background
Print
Creamy Cashew and Coconut Lentil Curry
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Quick 20 minute Creamy Cashew and Coconut Lentil Curry that is packed full of Indian flavours and nutrients. Perfect for leftovers as well! 

Course: Dinner
Cuisine: Indian
Keyword: Coconut Lentil Curry
Servings: 4
Calories: 307 kcal
Author: Tilly
Ingredients
  • 1 tbsp coconut oil
  • 1 brown onion, sliced
  • 4 cloves of garlic, minced
  • 2 tbsp ginger, micrograted
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tbsp curry powder
  • 1/2 tsp salt
  • 2 tbsp tomato paste
  • 1 can coconut milk, full fat
  • 1 cup vegetable stock/water
  • 1 can lentils
  • 4 cups spinach
  • 1/2 cup cashew nuts
Instructions
  1. Heat frying pan over medium-high heat. Add in the coconut oil + onion and stir fry for 2 minutes or until the onion starts to become translucent. Add ginger and garlic and cook for 30 seconds. Add spices and salt and cook for a further 2 minutes, stirring frequently. Add tomato paste and cook off for 2 minutes 

  2. Turn heat to low and add coconut cream and vegetable stock/water. Stir to combine and simmer for 5 minutes. 

  3. Add in the lentils and simmer for another 5 minutes. Add spinach and cook until wilted. Stir through cashews and cook for 2 minutes. Remove from heat 

  4. Serve with rice and garlic naan. 

Recipe Notes

Please note calories will vary depending on brands use. Calories are for the curry only not the sides. 

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NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much!  🙂

Mumma always said sharing is caring.

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Filed Under: Quick and Easy Recipes, Recipes, Vegan Mains Tagged With: Cashews, Curry, Dairy-Free, indian, Lentils, Meal Prep, Spinach, Turmeric

Previous Post: « Garlic Naan Bread
Next Post: Aloo Gobi (Potato and Cauliflower Curry) Vegan »

Reader Interactions

Comments

  1. Patty

    05/04/2019 at 6:31 pm

    I love all the flavors in this recipe, can’t wait to make it, thanks for sharing!

    Reply
  2. Neli Howard

    05/04/2019 at 6:45 pm

    This sounds and looks absolutely delicious. One I am definitely going to try this week. Thank you Tilly for your ongong ideas and inspiration!!

    Reply
  3. Amy | The Cook Report

    05/04/2019 at 7:49 pm

    This is just my kind of curry, cashews always add such an amazing flavour!

    Reply
  4. Claudia Lamascolo

    05/04/2019 at 8:21 pm

    I love there is coconut milk in this and all the flavors sound great cashews are a bonus!

    Reply
  5. Jo Allison / Jo's Kitchen Larder

    05/04/2019 at 9:21 pm

    How delicious and inviting! Bowl full of goodness and so quick to make too! Love the cashews for a bit of crunch! 🙂

    Reply
  6. Lara

    23/03/2020 at 4:20 am

    This looks amazing. Do you add the whole can of coconut milk or just the cream? Thanks.

    Reply
    • Tilly

      23/03/2020 at 10:48 am

      Whole can 🙂

      Reply
      • Lara

        11/04/2020 at 3:16 am

        Thanks. Finally made this today. Delicious.

        Reply
  7. JahLeah

    21/04/2020 at 8:53 pm

    So good. Visiting the UK and didn’t have access to the paste. Their purée is thick. Unless that’s actually what it called for but upon reading you said to let it cook down so i figured I added the wrong thing. Added half a can of chopped tomatoes in addition to their purée and it still worked out.

    Ps you never clarified if the coconut oil was being heated to sautée the onions but it can be inferred. Those that don’t cook may get confused v

    Reply
    • Tilly

      22/04/2020 at 9:48 am

      I’m glad it worked out and you enjoyed it :). You’re absolutely right on how those that don’t cook could get confused, thankyou I have updated it.

      Reply
  8. DH

    08/06/2020 at 5:26 am

    What an explosion of flavors. This is delicious and a definite keeper.

    Reply
  9. LR

    12/08/2020 at 4:15 am

    I’ve had 4 bowls in less than 24 hours. SO GOOD! I actually subbed chickpeas in the place of lentils because of personal preference. Love this recipe and it really is fast.

    Reply
    • Tilly

      12/08/2020 at 11:18 am

      I’m going to try it with chickpea! I can imagine how good it is. I’m so glad you enjoyed it.

      Reply
  10. Caroline MacDonald

    12/10/2020 at 3:35 am

    Tried this recipe for the first time. Absolutely delicious. Added mushrooms. We are moving more towards a vegetarian/vegan diet and this recipe is a keeper. Thank you.

    Reply

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