Spicy Curried Sweet Potato Lentil Stew with Fresh Cashew Cream (vegan, gluten free)


I love making curry dishes. I try to make everything fresh so I rarely use canned tomato sauces or tomato pastes and just make a fresh tomato sauce. I never made cashew cream until today and it really brought this dish together. I try to cook simply so my blog can show just how easy it is to eat a healthy and delicious plant based diet.

1 sweet potato
1 cup green lentils
1/2 of a yellow onion
1 large handful of fresh spinach
1 large tomato ( turned into a sauce, blended with 3 inch piece of red bell pepper, 2 medjool dates, 1 teaspoon onion powder, 1 teaspoon garlic powder, few shakes of red pepper flakes)
Cashew cream ( boil a pot of water and when it boils add in 1 cup cashews then bring to a boil again. Drain and add back to pot cover with cold water and soak for 30 minutes. Then drain and add to high speed blender with 1 1/2 cups water and blend to a creamy consistency ) makes over 2 cups of cream only add 1 1/2 cups to the stew.
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried ginger
1 teaspoon cayenne pepper
1 1/2 tablespoons curry powder

Prepare lentils separately as per directions on package. Prepare tomato sauce. In a pot add the half of onion and cook it I added some olive oil to prepare the onion. Then add in the tomato sauce and cream and seasoning and peel and chop the sweet potato and add it to the stew. Bring to a boil then simmer for about 40 minutes ( takes a while for the sweet potato to cook) at about 30 minutes add in the spinach then when it’s all done add in the cooked lentils. Cook for 5 more minutes to heat lentils.


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