Rice and Lentil Curry Bowls with Cilantro Cashew Sauce

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Cashew nuts

  Nuts, raw

  ¾ cup or 103g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Salt

  Table

  ¼ tsp or 2g

• Lime juice

  Raw

  2 lime yields or 88g

• Honey

  2 tsp or 14g

• Carrots

  Raw

  8 medium or 488g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garam Masala

  Badia

  2 tsp or 48g

• Chili powder

  Spices

  ½ tsp or 1g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 clove or 6g

• Curry paste

  2 tbsp or 30g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Lentils

  Raw

  1 cup or 192g

• Tomato puree

  Canned, without salt added

  1 ½ cup or 375g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Preheat the oven to 450°F.
2. In a food processor or blender, puree the cilantro, cashews, water, salt, lime juice, and honey until smooth. Adjust seasoning as needed and set aside.
3. Toss the carrots with half of the olive oil, half of the garam masala, and the chili powder. Roast for 20-30 minutes until golden brown.
4. Cook the rice according to package instructions.
5. Heat the remaining olive oil in a skillet over medium heat. Sauté the onion and garlic for 3-5 minutes. Add the curry paste, cumin, and remaining garam masala; sauté for 2-3 minutes.
6. Add the lentils, tomato puree, and broth. Simmer, adding extra broth or water as needed, for 30-45 minutes until the lentils are soft.
7. Stir the cooked rice into the lentil mixture, adding extra broth or water as necessary. Season with salt to taste.
8. Serve the curry in bowls topped with roasted carrots, avocado slices, and cilantro cashew dressing.