Creamy Cashew Lentil Curry with Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, plant-based curry with tender lentils and velvety cashew cream, finished with fresh cilantro and lime. This vegetarian (gluten-free, dairy-free) ready in about 50 minutes pairs brown lentils, full-fat coconut milk, raw cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.7 (11 ratings) Prep: 20 min Cook: 30 min Serves 4 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak cashews in 1 cup hot water for 15 minutes while preparing other ingredients. Drain and set aside.
  2. Step 2: Heat coconut oil in a large pot over medium heat. Add diced red onion and cook for 5 minutes until translucent and golden at edges.
  3. Step 3: Add grated ginger and minced garlic, stirring for 1 minute until fragrant and aromatic.
  4. Step 4: Stir in curry powder and cook for 30 seconds until deeply fragrant, then add drained lentils and 2 cups water.
  5. Step 5: Bring to a gentle boil, reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
  6. Step 6: Add soaked cashews and coconut milk to the pot, then blend with an immersion blender until completely smooth and creamy (or transfer to a blender in batches).
  7. Step 7: Stir in lime juice and fresh cilantro, cooking for 2 more minutes until heated through and the sauce coats the back of a spoon.

Frequently asked questions

How long does Creamy Cashew Lentil Curry with Coconut take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Cashew Lentil Curry with Coconut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown lentils from drying out.

Can I substitute ingredients in Creamy Cashew Lentil Curry with Coconut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Cashew Lentil Curry with Coconut for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Cashew Lentil Curry with Coconut gluten-free?

Yes — this recipe is tagged gluten-free, dairy-free, high-protein, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes