Home
Copied!

Roast Carrot Lentil Curry Bowls

Original link

Ingredients

For the Cilantro Cashew Sauce:

  • 1/2 cup fresh cilantro
  • 3/4 cup cashews (mine were salted)
  • 1/3 cup water
  • 1/4 teaspoon salt
  • juice of 2 limes
  • 1 clove garlic (optional)
  • 1-2 teaspoons honey

For the Roasted Carrots:

  • 8-10 carrots, peeled and chopped into chunks
  • 1 tablespoon olive oil
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • salt to taste

For the Rice and Lentil Curry:

  • 1 cup basmati rice
  • 1 tablespoon oil
  • 1/2 cup chopped onion
  • 2 cloves garlic
  • 2 tablespoons red Thai curry paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin seed (or ground cumin)
  • 1 cup brown lentils, rinsed
  • 400 g tomato puree (passata)
  • 2 cups chicken or vegetable broth
  • pinch of salt
  • avocado and cilantro for topping

Method

  1. For the sauce, puree all ingredients in a food processor or blender until smooth. Taste and adjust.
  2. For the carrots, toss all ingredients together. Roast at 220°C for 20-30 minutes or until golden brown and roasty.
  3. Cook the rice according to package directions. I used a rice cooker.
  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. 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. Add the rice to the lentil mixture; stir to combine, adding extra broth or water as necessary. Season with salt.
  7. Serve in bowls topped with the roasted carrots, avocado slices, cilantro, and cilantro cashew dressing.