Rice and Lentil Curry Bowls with Cilantro Cashew Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nourishing curry bowl combining rice, lentils, roasted carrots, and avocado with a creamy cilantro cashew sauce. Hearty and satisfying comfort food that works well for a cozy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 1/2 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
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 5m
- Sodium
- 949mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1029mg
- Calcium
- 79mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 949MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.