Lentil Curry Bowls
Ingredients
Cilantro Cashew Sauce
-
½
cup
fresh cilantro
-
¾
cup
cashews
-
⅓
cup
water
-
¼
teaspoon
salt
-
2
limes
juice
-
1
clove
garlic (optional)
-
1–2
teaspoons
honey
Roasted Carrots
-
8–10
pieces
carrots
-
1
tablespoon
olive oil
-
1
teaspoon
garam masala
-
½
teaspoon
chili powder
-
to taste
salt
Rice and Lentil Curry
-
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
-
14
ounces
tomato puree
-
2
cups
chicken or vegetable broth
-
pinch
salt
-
to taste
avocado and cilantro for topping
Instructions
- Prepare the sauce by blending all sauce ingredients until smooth and adjust to taste.
- For the carrots, combine all ingredients and roast at 450°F for 20-30 minutes until golden.
- Cook the rice according to package instructions.
- For the curry, heat oil in a skillet, sauté onion and garlic, then add curry paste and spices.
- Add lentils, tomato puree, and broth, simmering until lentils are soft, adding liquid as needed.
- Combine cooked rice with the lentil mixture and season with salt.
- Serve in bowls topped with roasted carrots, avocado slices, cilantro, and cashew sauce.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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