Rice and Lentil Curry Bowls with Cilantro Cashew Sauce recipes

Ingredients

• ½ cup fresh cilantro
• ¾ cup cashews (mine were salted)
• ⅓ cup water
• ¼ 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
• ½ teaspoon chili powder
• salt
• 1 cup basmati rice
• 1 tablespoon oil
• ½ cup chopped onion
• 2 cloves garlic
• 2 tablespoons red Thai curry paste
• 1 teaspoon garam masala
• 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
• cilantro

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