Rice and Lentil Curry Bowls with Cilantro Cashew Sauce
These Lentil Curry Bowls have roasted carrots, sliced avocado, and a creamy cilantro cashew sauce. Powerhouse comfort food!
Foto: Pinch of Yum — Lindsay OstromIngredients
- 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
- 8 -10 carrots, peeled and chopped into chunks
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- salt to taste
- 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
Steps
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.
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