If you’re searching for an ultra-satisfying, vibrant, and bold-flavored dinner, you’ll fall head over heels for these Lentil Curry Bowls with Cilantro Cashew Sauce. Creamy brown lentils and fragrant rice provide a hearty foundation, while roasted carrots and a luscious cilantro cashew drizzle bring a beautiful burst of color and pep to every bite. Whether you’re a plant-based pro or simply love exploring globally-inspired meals, this dish is endlessly customizable and absolutely memorable.
Ingredients You’ll Need
Simple pantry staples and fresh produce come together to create magic in Lentil Curry Bowls with Cilantro Cashew Sauce. Each ingredient plays a starring role, building layers of warm spice, creaminess, freshness, and crunch for a meal that delivers on every level.
- Fresh cilantro leaves: Bright and herbal, cilantro defines both the sauce and the final garnish.
- Cashews: Soaked raw or roasted cashews create that dreamy, rich sauce—don’t skip soaking for extra creaminess.
- Lime juice: Adds tang and lifts all the other flavors in the sauce.
- Water: Helps achieve that perfect sauce consistency; add more as needed for smooth blending.
- Garlic clove (optional): For deeper flavor, one small clove is all you need.
- Salt: Essential to balance the flavors in both the sauce and curry.
- Honey or maple syrup: Just a touch of natural sweetness tames the citrus and adds complexity!
- Carrots: Roasting them brings out their natural sweetness and gives the bowls lovely color.
- Olive oil: Used for roasting and cooking, olive oil adds silkiness and depth.
- Garam masala: The backbone spice blend for that classic curry warmth.
- Chili powder: Adds gentle heat to the roasted carrots without overpowering.
- Onion: Sautéed for a flavorful curry base.
- Garlic: Doubles up in the curry for savory, earthy undertones.
- Red curry paste: Brings complex spice and a punch of color; use your favorite mild or spicy variety.
- Cumin: Lends that toasty, earthy undertone that makes Indian-inspired curries sing.
- Brown lentils: Protein-packed and hold their shape well, making them perfect for hearty bowls.
- Tomato puree: Adds acidity and body to the curry.
- Vegetable broth or chicken broth: Adds rich flavor to the lentils as they simmer.
- Basmati rice (or grain of choice): The perfect fluffy base for soaking up all those flavorful sauces.
- Avocado (optional): Adds creamy contrast and a touch of luxury on top.
- Extra cilantro and lime wedges: For extra-fresh, zesty finishing touches.
How to Make Lentil Curry Bowls with Cilantro Cashew Sauce
Step 1: Blend the Cilantro Cashew Sauce
This sauce is the soul of Lentil Curry Bowls with Cilantro Cashew Sauce. In a blender, combine fresh cilantro, soaked cashews, lime juice, water, garlic, salt, and your chosen sweetener. Blend until completely smooth and creamy, pausing to scrape down the sides and adding extra water as needed. Taste and tweak the balance of lime, salt, and honey or maple to perfection. Stash it in the fridge while you cook the rest—it thickens ever so slightly as it chills!
Step 2: Roast the Carrots
Preheat your oven to 450°F and toss those peeled, chopped carrots with olive oil, garam masala, chili powder, and a sprinkle of salt. Spread them out on a baking sheet (don’t crowd them) and roast for 20 to 30 minutes, flipping once, until edges are caramelized and they’re gorgeously golden. The spices intensify in the heat, transforming ordinary carrots into irresistible nuggets of flavor.
Step 3: Craft the Lentil Curry
While your carrots roast, start the curry. Sauté chopped onion and garlic in a swirl of olive oil over medium heat until softened, about 3 to 5 minutes. Stir in red curry paste, garam masala, and cumin and let everything bloom for two minutes—the kitchen will smell incredible! Add rinsed lentils, tomato puree, broth, and a pinch of salt. Bring to a simmer and let it gently bubble away for 30–40 minutes, stirring occasionally, until lentils are perfectly tender. If the mixture thickens too much, simply splash in more broth or water.
Step 4: Stir in the Rice
Once the lentils are luscious and saucy, gently fold in your cooked basmati rice. Stir until everything is well combined and heated through. This step brings the bowl together—each forkful has the ideal ratio of grains and curry. If you prefer to serve rice underneath the curry, you can layer instead!
Step 5: Assemble and Top Your Bowls
Time for the fun part! Divide the curry-rice mixture among four bowls. Artfully arrange your roasted carrots and fan out avocado slices for a touch of creaminess if you’d like. Drizzle each bowl generously with the Cilantro Cashew Sauce. Finish with extra sprigs of cilantro and lime wedges for that final hit of fresh zing. Dig in while everything is cozy and warm!
How to Serve Lentil Curry Bowls with Cilantro Cashew Sauce
Garnishes
A bowl this festive deserves a little flourish. Top your Lentil Curry Bowls with Cilantro Cashew Sauce with an extra scatter of fresh cilantro, a pop of sliced avocado, and juicy lime wedges for squeezing. A dusting of chili flakes adds playful heat, while a sprinkle of toasted cashews brings crunch and nutty richness. Add your own favorite bowl toppers for a signature finish!
Side Dishes
While the bowls are perfectly satisfying on their own, serving with warm naan or toasted pita turns this meal into a serious treat. A crisp cucumber salad, tangy pickled onions, or a tangle of lightly dressed greens makes for a crisp, refreshing contrast to the rich, spiced curry base.
Creative Ways to Present
Show off all those beautiful colors by assembling your bowls in wide, shallow dishes. Build layers—spoon rice and lentil curry on the bottom, pile on those roasty carrots, then cascade avocado and sauce on top. For gatherings, serve “family style” with each component in a separate dish, letting everyone build Lentil Curry Bowls with Cilantro Cashew Sauce just the way they love.
Make Ahead and Storage
Storing Leftovers
You’ll be happy to know these bowls meal-prep like a dream. Store the curry, roasted carrots, cooked rice, and cilantro cashew sauce separately in airtight containers in the fridge for up to four days. When hungry, simply rewarm and assemble fresh, and every serving tastes as vibrant as day one!
Freezing
To freeze, keep the curry, roasted carrots, and sauce in individual freezer-safe containers for maximum flavor and texture. The sauce might separate slightly after thawing but comes right back together with a good stir. Thaw overnight in the fridge for best results and assemble as desired.
Reheating
Reheat the lentil curry and roasted carrots in a skillet or microwave until hot and bubbling. Warm the cooked rice as needed. For the sauce, let it come to room temperature, then blend or whisk briefly to restore that velvety creaminess. Add a splash of water if it’s thickened up too much in the fridge!
FAQs
Can I use a different type Main Course
Absolutely! Brown lentils are sturdy and hold their texture well, but green or French lentils would also be great in this recipe. Just keep an eye on cooking times, as some lentil varieties soften faster than others.
Is the cilantro cashew sauce allergy-friendly?
If you need a nut-free option, swap the cashews for sunflower seeds or silken tofu for a different but still creamy sauce. The flavor will change slightly, but the fresh, zippy notes of cilantro remain the star!
How spicy is this dish?
Lentil Curry Bowls with Cilantro Cashew Sauce have a mild, warming kick thanks to the curry paste and chili powder, but nothing too fiery. If you prefer more heat, simply bump up the chili or add spicy red pepper flakes.
Can I make Lentil Curry Bowls with Cilantro Cashew Sauce ahead of time?
Yes! All components of this dish can be made up to three days in advance. Store everything separately for best texture, and assemble just before serving for the freshest flavors and colors.
What’s the best way to meal-prep these bowls?
Divide the rice, curry, and roasted carrots into single-serve containers, keeping the sauce separate. When you’re ready to eat, just reheat and drizzle the sauce on top. It’s a fantastic make-ahead lunch or dinner that packs up beautifully for work or busy weeknights.
Final Thoughts
If you crave bold flavors and cozy dinners, Lentil Curry Bowls with Cilantro Cashew Sauce will become your new go-to. Give them a try—you’ll discover just how easy it is to create a restaurant-worthy, nourishing meal right in your own kitchen!
Print
Lentil Curry Bowls with Cilantro Cashew Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop + Roasting
- Cuisine: Indian-Inspired
- Diet: Non-Vegetarian
Description
These Lentil Curry Bowls with Cilantro Cashew Sauce are a flavorful and satisfying vegan meal. Nutty lentils in a fragrant curry sauce, served with aromatic basmati rice, roasted carrots, and a zesty cilantro cashew sauce.
Ingredients
Cilantro Cashew Sauce:
- ½ cup fresh cilantro leaves
- ¾ cup raw or roasted cashews (soaked if raw)
- ⅓ cup water (plus more to thin if needed)
- Juice of 2 limes
- 1 small garlic clove (optional)
- ¼ teaspoon salt
- 1–2 teaspoons honey or maple syrup (to taste)
Roasted Carrots:
- 8–10 carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- ½ teaspoon chili powder
- Salt, to taste
Lentil Curry and Rice:
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 teaspoon garam masala
- ½ teaspoon cumin
- 1 cup brown lentils, rinsed
- 1 (14 oz) can tomato puree
- 2 cups vegetable broth (or chicken broth)
- Pinch of salt
- 1 cup cooked basmati rice (or grain of choice)
Instructions
- Make the Cilantro Cashew Sauce: Blend all sauce ingredients until smooth and creamy. Add more water to thin, if needed. Taste and adjust salt, lime, and sweetness to your liking.
- Roast the Carrots: Preheat oven to 450°F (230°C). Toss carrots with olive oil, garam masala, chili powder, and salt. Spread on a baking sheet and roast for 20–30 minutes, turning once, until tender and caramelized.
- Cook the Lentil Curry: In a large skillet, heat oil over medium heat. Sauté onion and garlic for 3–5 minutes until soft. Stir in red curry paste, garam masala, and cumin. Cook for another 2 minutes. Add lentils, tomato puree, broth, and salt. Simmer gently for 30–40 minutes until lentils are tender, adding water if it gets too thick.
- Combine with Rice: Stir cooked rice into the finished lentil curry until warmed through and well combined.
- Assemble the Bowls: Divide the lentil-rice mixture into bowls. Top with roasted carrots, avocado slices, fresh cilantro, and a generous drizzle of cilantro cashew sauce.
Notes
- Sauce, curry, and roasted carrots can all be made ahead and stored in the fridge.
- For more protein, add roasted chickpeas or tofu.
- This recipe freezes well—keep components separate for best texture.
