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.
