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)
- 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