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I just made this for dinner and it is one of the best things I have ever tasted! Legit comfort food! I’m so glad I tried it. Thanks for the recipe.
Shevi
And now, I will present to you THIS.
THIS being one of my most obnoxiously crazy, out of control, too many things all in one bowl but SO GOOD food creations of 2014. It should probably be called, in its truest deepest most honest self –> Rice and Lentil Curry Bowls with Spicy Roasted Carrots, Avocado, and Cashew Cilantro Sauce. But your mouth has better things to be doing than saying that long jumble of a food name, such as a) eating said food, b) talking about it with me, and b) smiling about the avocado slices, so we’ll just say Lentil Curry Bowl and know that all those other yums come included.
This is less of a recipe and more of a food combination that has got it going on. It has spicy, coolness, comfort food, and nutritional powerhouse written all over it. And bonus! It has the potential to be uniquely flavored and textured every time you make it based on what’s striking your food fancy and/or how much time you have before you have to drive over Target to buy those discounted Christmas decorations.
You could make one part (curry), two parts (curry and roasted carrots), or all parts (curry and roasted carrots and sauce) – mmkay I have to get going though, because those discounted ornaments? Suhhh glittery.
In real life talk, I have been totally out of commission for the last week or so, as I might have casually mentioned a few times like I do when I’m sick.
Last weekend (or a year ago? geez, it feels like forever since that happened) Bjork and I went on mini-vacation up north, then I took a four-day-no-work sick vacation on the couch, and somewhere in there four family Christmas celebrations happened along with the weekend and cold temperatures requiring full-time house hibernation with blankets and pajamas and slippers and hot tea. And there went a week! I’m feeling better, but whoa. Work is like a whole untouched universe that my eyes haven’t even looked at for what feels like for-ev-er. And by work I mean food and cooking, because my life is so weird and wonderful in that way.
So these healthy Lentil Curry Bowls are like food giving me a hug again. They’re my warm up back into the game of healthy person life. They’re my MUST EAT VEGETABLES BUT CAN’T DO GREENS life-saving winter meal. They’re pre-gaming me for all the goat-cheese stuffed bacon wrapped dates I will eat on New Year’s Eve.
They’re mostly completely random and really, really good.
For the base of the bowl, we’re loading up on an adapted version of my favorite recipe of almost all time, Red Curry Lentils, but with rice added in to sort of hearty-it-up a little bit.
Over the rice and lentil curry goes the warm, spicy roasted carrots + a few slices of avocado because obvi, and drizzled over everything is the barely sweet and creamy cashew cilantro sauce.
A few extra sprigs of cilantro for color and fresh zingy and now we’re in business with this Lentil Curry Bowl thing.
This recipe was inspired by a great blog called In Pursuit of More – I love love love her recipes and she makes me want to eat healthy food like it’s my life. Fist bump! Thanks, Shira.
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Rice and Lentil Curry Bowls with Cilantro Cashew Sauce
- Total Time: 1 hour 25 minutes
- Yield: 6 1x
Description
These Lentil Curry Bowls have roasted carrots, sliced avocado, and a creamy cilantro cashew sauce. Powerhouse comfort food!
Ingredients
For the Cilantro Cashew Sauce:
- 1/2 cup fresh cilantro
- 3/4 cup cashews (mine were salted)
- 1/3 cup water
- 1/4 teaspoon salt
- juice of 2 limes
- 1 clove garlic (optional)
- 1–2 teaspoons honey
For the Roasted Carrots:
- 8–10 carrots, peeled and chopped into chunks
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- salt to taste
For the Rice and Lentil Curry:
- 1 cup basmati rice
- 1 tablespoon oil
- 1/2 cup chopped onion
- 2 cloves garlic
- 2 tablespoons red Thai curry paste
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seed (or ground cumin)
- 1 cup brown lentils, rinsed
- 14 ounces tomato puree
- 2 cups chicken or vegetable broth
- pinch of salt
- avocado and cilantro for topping
Instructions
- For the sauce, puree all ingredients in a food processor or blender until smooth. Taste and adjust.
- For the carrots, toss all ingredients together. Roast at 450 degrees for 20-30 minutes or until golden brown and roasty. <– favorite word.
- Cook the rice according to package directions. I used a rice cooker.
- For the curry, heat the oil in a skillet over medium heat. Add the onion and garlic; saute for 3-5 minutes. Add the curry paste and spices; saute for 2-3 minutes.
- Add the lentils, tomato sauce, and broth. Simmer until lots of the liquid has evaporated – continue adding 1/2 cup of liquid as needed (the lentils will just keep soaking it up). Repeat this process for about 30-45 minutes until the lentils are soft.
- Add the rice to the lentil mixture; stir to combine, adding extra broth or water as necessary. Season with salt.
- Serve in bowls topped with the roasted carrots, avocado slices, cilantro, and cilantro cashew dressing.
- Prep Time: 20 mins
- Cook Time: 1 hour 5 mins
- Category: Dinner
- Cuisine: Indian
Keywords: rice and lentil curry bowl, curry bowl, cilantro cashew sauce
Nutrition information includes all measurable elements of the recipe (sauce, carrots, rice + lentil curry). Does not include avocado.
This satisfied all my cravings tonight-spice, creamy sauce and the texture of lentils. Everyone loved it, especially the mildly sick Covid daughter who could taste the spice
Hey!
I see this recipe is a few years old now, so I’m not sure if you’ll see this or not, but I have a question! 😊
In the instructions it mentions curry paste… but there is no curry paste mentioned in the ingredients. 🤔 Just looking for some clarity on that. 😊🙌🏾
Thank-you! 😁🌻
Hi! The ingredients listed under “For the Rice and Lentil Curry” show Thai red curry paste!
I have made this recipe numerous times, usually prepping the green sauce in advance and making it on ski vacations because it’s the perfect cold snow country meal. My father in law always says “restaurant quality” , and of course I take the credit, haha. But really, an excellent recipe and nourishing meal!
So happy to hear that! Thanks for the comment!
Thank you for the recipe—it was simple and delicious.
I didn’t have carrots so I used red bell peppers and just watched them so they didn’t overcook.
I also didn’t have black lentils so I used red. I ended up overcooking them a little so they look like mush but taste amazing.
The cilantro sauce was good too. Has anyone tried subbing the cashews for avocado. I feel like that might work, but I’m not sure and wonder if anyone has tried it.
Glad you enjoyed this, Tamar! We haven’t tried that sub yet, but we’d love to hear if you end up trying it out next time. 😊
Hi, looks like a lovely recipe. I am a little bit confused because in the ingredients you list tomato puree and in the method you say tomato sauce, so I am just wondering which to buy?
Either will work, but it might be easier to find tomato sauce. 😉
Looks so delicious and super healthy. Definitely a dish to get you back on your feet when you’re under the weather!
oh wow very nice food i realy liked it!
This was sooo yummy! I love the sauce so much and the carrots are such a nice touch!
Happy to hear you enjoyed these bowls, Carly!
Sooooo I’m currently eating a ginormous bowl of this and typing this at the same time, because it is SO SO GOOD! Listen y’all, make the cashew sauce. I repeat, make the cashew SAUCE!!! This is literally perfection and it will get me through the work week. Thank you so much for the effort, time, and thought you put into each recipe! It is truly appreciated!!
Glad you enjoyed it, Aliyah!
This has been one of my favorite recipes for years. I recently got on the instant pot bandwagon and now I’m trying to figure out how to translate this recipe. In a perfect world, I would cook the rice and lentils together, but I’m not sure how well that would work. Any thoughts?
Can peanuts or walnuts be substituted for cashews? I can’t do cashews 🙁
Liked the lentil and carrot part of this recipe, but I didn’t think it needed the sauce. I did like the sauce, but I think I’d rather use it for something Mexican – like on top of enchiladas or something – not with Indian-flavored food.
We just made this tonight. I love it because most of the ingredients are staples for us and because it’s so rich and delicious. Vegan, flavorful, full of protein. Thank you!
The only thing we changed – we didn’t have pureed tomato so we just threw a can of dice tomatoes in the vitamix :p
I just made this for dinner and it is one of the best things I have ever tasted! Legit comfort food! I’m so glad I tried it. Thanks for the recipe.
Sounds really yummy :!! Do you know by what I could substitute the chipotles in adobo sauce? It is really hard, if not impossible, to find it here in France ! Thanks in advance !!
It won’t be quite the same, but I would just replace them with an other canned or fresh peppers of your choice!
Lindsay, you are one talented lady! My brothers and sisters live all over the world and we all use your recipes. Thank you for your delicious food. This one is amazing.
I thought that instead of just carrots, use sweet potatoes as well
My phone won’t let me select 5 stars, but it was for sure a 5 star recipe! This was the most deliciously warming thing I’ve eaten in weeks! My husband is a recent vegetarian and I have been racking my brain for recipes. We both loved this so much. I ended up adding a few cups of water but it did not dilute the flavor at all! Must have warm naan with it too!
Hi Hannah! So glad you enjoyed the recipe. 🙂 If you don’t mind, can you tell us what browser you were using on your phone? We’d like to troubleshoot the issue!
I made this yesterday and it is maybe the best recipe from online I’ve ever made. Normally I have to doctor them so much to make them flavorful but this was so tasty, spicy and had so much depth of flavor. Can’t wait to try more of your recipes!!
Thanks, Elizabeth!
Just found this on Pinterest and it is amazing!!
Thanks, Stephanie!
Quick question– when you say”continue adding ½ cup of liquid as needed” are you referring to water?
Thank you, Ann
Good question, Ann. Either water or broth will work.
Thank you! Can’t wait to make this tonight!
This was delicious! The cilantro cashew sauce really made the dish. I ended up just making extra tomato puree and using that. Thanks again!
Glad you liked it, Ann!
This was amazing! I didn’t have any cashews but a peanut substitute worked great. This is one of my favorite lentil recipes!
Glad to hear that, Taylor! Thanks for the comment!
This recipe was absolutely amazing! I can’t believe that I actually had a vegan meal that tasted so great. My boyfriend, the carnivore, loved it too. I definitely had to cook my lentils for quite a bit longer, but I figure that’s because they might have been old or something. I’ll be adding this recipe and referencing your site in my blog 🙂 Gotta share the wonderful recipe with everyone!
That’s great, Sasha! Glad you enjoyed it! 🙂
hi there, I’m trying this recipe tonight and I was wondering, do you add the curry and the rice in dry?
Hi, Francesca! Step 3 of the recipe says to cook the rice, and the curry paste is added to the onion and garlic in step 4. Enjoy! 🙂
This looks amazing – I love lentils, carrots, and cilantro! Except cashews… they don’t love me (allergic). 🙁 Is there another nut I could substitute for the cashews? Would it be possible to make the cilantro sauce omitting nuts altogether, or would that make it way too watery? Suggestions appreciated, as my cilantro-loving self doesn’t want to give up on the sauce entirely!
Good question, Carrie! Are you allergic to all nuts, or just cashews? If you’re allergic to tree nuts, I think peanuts would work as an alternative. I wouldn’t leave out the nuts altogether though because they add to the texture of the sauce. You could also think about making a different sauce altogether like the magic green sauce (https://pinchofyum.com/5-minute-magic-green-sauce). This sauce still uses cilantro, but the nuts are pistachios. Hope that helps! 🙂
Thanks, Kristin! I think I’ll try the peanut substitute you suggested. I’m only allergic to two tree nuts, but those happen to be cashews and pistachios, so that unfortunately eliminates the magic green sauce as well. I’ll be interested to see how a cilantro/peanut flavor plays with the dish – very well, I’m sure! This is getting made this week!