RICE AND LENTIL CURRY BOWLS WITH CILANTRO CASHEW SAUCE

By seamline

Author: Pinch of Yum inspired by In Pursuit of More

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

Preparation

Step 1

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.