Low Iodine Classic Coconut Lentil Korma
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Learn more →Ingredients
4 servings
For the cashew cream
- ½ cup raw cashews
- ½ cup boiling water
For the korma
- 2 tbsp neutral oil (such as canola or sunflower)
- 1 medium yellow onion, finely diced
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 1 bay leaf
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup red lentils, rinsed
- 2 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tsp garam masala
- 1 tbsp fresh lemon juice
For serving
- cooked basmati rice, for serving
- fresh cilantro, roughly chopped (optional)
- plain yogurt, for serving (optional)
Can be omittedplain yogurt
Instructions
- 1
Place the cashews in a small heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then transfer the cashews and soaking water to a blender and blend until completely smooth and creamy, about 1 minute. Set aside.
- 2
Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, cinnamon stick, cardamom pods, and bay leaf and cook, stirring occasionally, until the onion is softened and golden at the edges, about 8–10 minutes.
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