Lentil Curry Bowls with Cilantro Cashew Sauce

By ruthg

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

Details

Servings 6
Adapted from pinchofyum.com

Preparation

Step 1

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 ½ 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.