A delightful vegan dish combining the creaminess of coconut milk with the hearty texture of lentils, complemented by fresh spinach and crunchy cashews.
Heat the olive oil in a large pot over medium heat.
Using a heavy-bottomed pot helps distribute heat evenly.
Add the chopped onion and sauté until translucent.
Stir frequently to avoid browning the onion.
Stir in the curry powder, mustard seeds, and turmeric, cooking until aromatic.
Toast the spices briefly to enhance their flavors.
Add the red lentils and stir to coat with the spices.
Rinse the lentils beforehand to remove any debris.
Pour in the coconut milk, water, and sea salt, then bring to a boil.
Stir occasionally to prevent the lentils from sticking.
Reduce the heat to low, cover, and simmer until the lentils are tender.
Check occasionally and add more water if needed.
Stir in the spinach, cashews, and lime juice, cooking until the spinach wilts.
Add the lime juice at the end to preserve its fresh flavor.
Serve the stew garnished with fresh cilantro.
Pair with rice or bread for a complete meal.
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