Lentil potato cashew curry

This curry is adapted from a delicious Sri Lankan recipe.

I love the creaminess of blending cashews with rich spices. The red lentils dissolve to create a thick and lovely soup.

And it’s adaptable to any vegetables you have on hand.

I hope you enjoy it as much as we did!



  • 1 Tbsp olive oil
  • 1 onion, chopped


  • 2 cloves garlic
  • 1 Tbsp ginger
  • 1 tsp coriander
  • 2 Tbsp curry powder
  • 1/2 cup cashews, soaked in hot water for 10 minutes and then drained
  • 1/4 cup water


  • 1 cup dried red lentils, rinsed and drained
  • 1 block tofu, cubed
  • 4 potatoes, cut into chunks
  • 1/2 400 ml can coconut milk
  • Enough water to cover the potatoes
  • 1 bunch asparagus or other veggies, chopped
  • 2 handfuls baby spinach, chopped
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Cooked brown rice to serve


Start the brown rice cooking (boil 1 part rice with 2 parts water, then simmer for about 45 minutes).

Blend the garlic, ginger, coriander, cashews, and a bit of water into a paste using your blender or food processor.

In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 10 minutes, stirring frequently, until the onion starts to brown.

Stir the blended cashew-curry paste into the onion, then add the red lentils and mix well to coat the lentils in the yummy flavors.

Add the tofu, potatoes, coconut milk, and water. Bring to a boil, then reduce to simmer, stirring every 5 minutes until the potatoes are tender (about 20 minutes total).

Finally, add the asparagus, spinach, and lemon juice. Taste and adjust for salt and pepper.

Serve your curry hot with the cooked brown rice. Enjoy!


“Kind hearts are the gardens,
Kind thoughts are the roots,
Kind words are the flowers
Kind deeds are the fruits.
Take care of your garden
And keep out the weeds,

Fill it with sunshine,
Kind words
And Kind deeds.”
– Henry Wordsworth Longfellow

Wishing you great kindness in your day today, including kindness to yourself.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

7 responses to “Lentil potato cashew curry”

  1. maitricookswithlove Avatar
  2. maitricookswithlove Avatar

    Facebook comment from Rebecca: Looks and sounds amazing

  3. maitricookswithlove Avatar

    Facebook comment from Kobi: I think it’s time to open a restaurant, so I can order the food you post🤩

    1. maitricookswithlove Avatar

      @Kobi Haha thank you! ☺🙏

  4. maitricookswithlove Avatar

    Instagram comment from Helen: Amazing colour! 😍😍

  5. maitricooksnewlife Avatar

    Instagram comment from Mary: Yummy 😋😋🥰

  6. maitricooksnewlife Avatar

    Facebook comment from Swantje: That looks divine!

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