Rice and Lentil Curry Bowls with Cilantro Cashew Sauce

• fresh cilantro↗0.5 cup
• cashews (mine were salted)↗0.75 cup

  mine were salted

• water↗0.33333333333333 cup
• salt↗0.25 teaspoon
• juice of 2 limes2
• clove garlic↗1
• honey↗1
• carrots, peeled and chopped into chunks↗8
• olive oil↗1 tablespoon
• garam masala↗1 teaspoon
• chili powder↗0.5 teaspoon
• salt to taste↗
• basmati rice↗1 cup
• oil1 tablespoon
• chopped onion0.5 cup
• cloves garlic↗2
• red Thai curry paste↗2 tablespoon
• garam masala↗1 teaspoon
• cumin seed (or ground cumin)↗0.5 teaspoon
• brown lentils, rinsed↗1 cup
• tomato puree↗14 ounce
• chicken or vegetable broth↗2 cup
• pinch of salt
• avocado and cilantro for topping

Step-by-step instructions

1. 1

   For the sauce, puree all ingredients in a food processor or blender until smooth. Taste and adjust.

2. 2

   For the carrots, toss all ingredients together. Roast at 450 degrees for 20-30 minutes or until golden brown and roasty. <– favorite word.

3. 3

   Cook the rice according to package directions. I used a rice cooker.

4. 4

   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.

5. 5

   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.

6. 6

   Add the rice to the lentil mixture; stir to combine, adding extra broth or water as necessary. Season with salt.

7. 7

   Serve in bowls topped with the roasted carrots, avocado slices, cilantro, and cilantro cashew dressing.