Whole 30 Classic Coconut Lentil Korma

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

For the cashew cream

½ cup raw cashews
Roasted Salted Cashews, 7 oz Durham's Sea Salt Roasted Cashews Alesto Selection Cashews Woolworths Cashews Roasted & Salted President's Choice Unsalted Dry-Roasted Cashews
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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
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This ingredient likely doesn’t work for the diet.
fresh cilantro, roughly chopped (optional)
plain yogurt, for serving (optional)
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This ingredient likely doesn’t work for the diet.

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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