Rice and Lentil Curry Bowls with Cilantro Cashew Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado and cilantro
  • 1 cup Brown lentils
  • 8 Carrots
  • 1/2 cup Cilantro, fresh
  • 3 clove Garlic
  • 2 Limes, juice of
  • 1/2 cup Onion

• Canned Goods

  • 2 cups Chicken or vegetable broth
  • 2 tbsp Thai curry paste, red
  • 14 oz Tomato puree

• Condiments

  • 1 tsp Honey

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1/2 tsp Chili powder
  • 2 tsp Garam masala
  • 1/4 tsp Salt
  • 1 Salt
  • 1 pinch Salt

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cup Cashews
  • 1/2 tsp Cumin seed

• Liquids

  • 1/3 cup Water

Found on pinchofyum.com

Description

Ingredients

• ½ cup fresh cilantro
• ¾ cup cashews (mine were salted)
• ⅓ cup water
• ¼ 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
• ½ teaspoon chili powder
• salt to taste
• 1 cup basmati rice
• 1 tablespoon oil
• ½ cup chopped onion
• 2 cloves garlic
• 2 tablespoons red Thai curry paste
• 1 teaspoon garam masala
• ½ 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

Directions

• 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.
• 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.