Lentil Curry Bowls with Cilantro Cashew Sauce

I found this recipe on a cute blog called 'Pinch of Yum.' This healthy recipe was sooo good. I was a little nervous to try it because I do not like cooked carrots, but it turned out amazing. I did roast a sweet potato as well in case I did not like the carrots and it was an excellent addition. I think you could add butternut squash as well if you want to not add the calories and carbs of a potato. I did not have garam masala so I just used curry powder. Also, I made my own chili powder because I did not have any on hand. 

This was a huge hit. My boyfriend and friend came over and both were excited to take some home for lunch the next day.

INGREDIENTS

For the Cilantro Cashew Sauce:

• ½ cup fresh cilantro
• ¾ cup cashews (I used raw but you can use salted)
• ⅓ cup water
• ¼ 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 curry powder
• ½ teaspoon chili powder ( see recipe below)
• salt to taste

For the Rice and Lentil Curry:

• 1 cup basmati rice (or long grain) (update: I made this using 1 cup cauliflower rice last night (put in raw) and it was fantastic, could not tell the difference) 
• 1 tablespoon oil
• ½ cup chopped onion
• 2 cloves garlic
• 2 tablespoons red Thai curry paste
• 1 teaspoon curry powder
• ½ 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

Chili Powder: 

• 1 teaspoon paprika
• 2 teaspoon cumin 
• 1 teaspoon cayenne 
• 1 teaspoon oregano
• 2 teaspoon garlic powder
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INSTRUCTIONS

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 450 degrees for 30-40 minutes or until golden brown.
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 ½ cup of liquid as needed (the lentils will just keep soaking it up). Repeat this process for about 45 minutes until the lentils are soft (I needed to add 2 more cups of broth and 1/2 cup of water).
6. Add the rice to the lentil mixture; stir to combine, adding extra broth or water as necessary. 
7. Serve in bowls topped with the roasted carrots, cashews, cilantro, and cilantro cashew dressing. (all optional)