Name: Rice and Lentil Curry Bowls with Cilantro Cashew Sauce
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 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; 8-10 carrots, peeled and chopped into chunks; 1 tablespoon olive oil; 1 teaspoon garam masala; 1/2 teaspoon chili powder; salt to taste; 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; 14 ounces tomato puree; 2 cups chicken or vegetable broth; pinch of salt; avocado and cilantro for topping