Lentil Curry Bowls with Cashew Cilantro Sauce

Lentil Curry Bowls with Cilantro Cashew Sauce

32 reviews / 4.8 average

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.

Roasted carrots.
Creamy cilantro cashew sauce.

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.

Lentil Curry Bowl with a fork.

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.

Lentil Curry Bowls with a fork.

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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Lentil Curry Bowl with avocado.

Rice and Lentil Curry Bowls with Cilantro Cashew Sauce


Description

These Lentil Curry Bowls have roasted carrots, sliced avocado, and a creamy cilantro cashew sauce. Powerhouse comfort food!


Ingredients

Scale

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)
  • 12 teaspoons honey

For the Roasted Carrots:

  • 810 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

  1. For the sauce, puree all ingredients in a food processor or blender until smooth. Taste and adjust.
  2. For the carrots, toss all ingredients together. Roast at 450 degrees for 20-30 minutes or until golden brown and roasty. <– favorite word.
  3. Cook the rice according to package directions. I used a rice cooker.
  4. 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.
  5. 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.
  6. Add the rice to the lentil mixture; stir to combine, adding extra broth or water as necessary. Season with salt.
  7. Serve in bowls topped with the roasted carrots, avocado slices, cilantro, and cilantro cashew dressing.
  • Category: Dinner
  • Cuisine: Indian

Keywords: rice and lentil curry bowl, curry bowl, cilantro cashew sauce

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Nutrition information includes all measurable elements of the recipe (sauce, carrots, rice + lentil curry). Does not include avocado.

Lentil Curry Bowls with Cashew Cilantro Sauce - powerhouse comfort food!

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Recipe rating

146 Comments

  1. Pinch of Yum Logo

    Eating more lentils is on the top of my NY resolutions, FOR CEREAL.
    How did you know!?
    Especially when it’s got nutritional powerhouse all OVAH IT…and red curry and cilantro and cashew?
    Be still my heart.
    Feel better soon Lindsay! Pinned!

  2. Pinch of Yum Logo

    When I first saw the title of this post, I thought “nah.” But now that I’ve read it, I’m thinking “oh yeah.” Thanks for roping me in! Hope you feel better soon. Aren’t you glad you only have to commute down the hall?

  3. Pinch of Yum Logo

    This is the exact kind of dish I need to ease my transition from all the Christmas cookies and cheese and bread into healthy New Year’s salad and smoothie healthy eating. I love the idea of the roasted carrots, curried lentils, and avocado. Brilliant!

  4. Pinch of Yum Logo

    My husband and I were putting up field fencing ALL DAY yesterday (until after dark). Starving, cold and no time to make something healthy we opted for Carl’s Jr. (at 10 minutes away it is the closest quick something to eat). I’m still feeling sick from it (hate fast food) so I’m thinking this may be the fix. Love lentils. Dinner tonight.

  5. Pinch of Yum Logo

    I love lentils!!! This combination sounds amazing. The roasted carrots is a great idea. I make a similar dish with lentils in a coconut curry sauce, but I don’t roast the carrots. I will be doing this in the future.

  6. Pinch of Yum Logo

    FYI, browsing this site while you’re incredibly hungry and waiting for your lmuch break could be slightly hazardous 😉

    I feel like my body is crying out for veggies and wholesome food like this after the past few days. This is exactly what I need – thank you! I also love when you post vegan recipes.

    xx Kathryn
    http://www.throughthethicket.ca

    1. Pinch of Yum Logo

      You and I both on the need for veggies! I like to think of myself as a part-time vegetarian and an occasional vegan, so… I’m glad you like them. 🙂

  7. Pinch of Yum Logo
    Stephanie S

    OMG can’t wait to make this! Can you clarify what kind of curry paste? Did you use a Thai red curry? Lot a yellow Indian curry?

    1. Pinch of Yum Logo
      Mary Beth

      Wondering the same thing about the curry paste! this is going on the menu plan stat.

  8. Pinch of Yum Logo

    Lady thanks for the lovely re-make of this perfect curry bowl! It looks amazing and you are so on to something here: “must eat vegetables but can’t deal with greens” is the best, and most apt, exclamation I’ve heard in a long while! It’s perfect.






    1. Pinch of Yum Logo

      Hahah! Thanks so much Shira! I’m just absolutely obsessed with your blog. Whenever I’m in a rut for healthy eating inspiration, I just peruse your archives. You’re so food-talented!

  9. Pinch of Yum Logo
    Tammy

    This loks delicious – I can’t wait to try it.
    One question though – what type of currey paste did you use (or do you recommend).

    Thank you!

  10. Pinch of Yum Logo
    SpaPirate

    I had about three nanoseconds of “looking at screens” energy to use today and I am SO GLAD that I spent them on this gorgeous picture. Now I will close my eyes, lower my eye patch, and feast on that image! 🙂

  11. Pinch of Yum Logo

    oooooh this is right up my alley! Indian spices are my all time fave, as well as lentils, carrots, rice…….. EVERYTHING IN THIS! And dude, cashew cilantro dressing? Sold.
    Trish