Vegan Lentil Curry Bowl with Cilantro Sauce

2 Comments

vegan lentil bowl with cilantro sauce

Vegan Lentil Curry Bowl with Cilantro Sauce


Yields 6 servings \\ Prep time 60 minutes \\ Cooked time 30 minutes

Ingredients
For the Cilantro Sauce
  • 1/2 cup fresh cilantro
  • 3/4 cup roasted cashews
  • 1/3 cup water
  • 1/4 teaspoon salt
  • Juice of two limes
  • 1-2 teaspoons honey or agave nectar
For the Roasted Carrots:
  • 8 carrots, peeled and chopped into bite sized chunks
  • 1 Tablespoon canola oil
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • salt to taste

For the Rice and Lentil Curry

  • 1 cup brown basmati rice (I used Uncle Ben’s precooked rice)
  • 1 Tablespoon canola oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic
  • 2 Tablespoons red Thai curry paste
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • 1 cup precooked lentils, rinsed (find in refrigerator section at Trader Joe’s)
  • 8 ounces tomato pure
  • 1 cup vegetable broth
  • pinch of salt
  • avocado and cilantro for topping
 
Directions
  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 20-30 minutes or until golden brown.
  3. Cook the rice according to package directions. Or purchase precooked rice and heat according to directions. 
  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 precooked lentils, tomato sauce, and broth. Simmer until lots of the liquid has evaporated.
  6. Add the precooked rice to the lentil mixture; stir to combine, adding extra broth or water as necessary. Season with salt.
  7. Serve in bowls topped with the roasted carrots, avocado slices, cilantro, and cashew dressing.

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Author: April Murray

Hi, I’m April! Welcome to The Thin Kitchen, a blog that delivers engaging, colorful content aimed at both weight loss and providing healthy recipes and dietitian tips! I’m a Registered Dietitian, food lover and health enthusiast. I grew up in Orange County and currently live in Newport Beach with my miniature Australian Shepard named Lucy. The information and tips that I’ll provide you are a direct reflection of what’s in my kitchen, and of how I live my own life. I hope that my recipes and posts inspire you to continue on a path toward your healthiest, fittest, happiest you. xoxo April (and Lucy)

2 thoughts on “Vegan Lentil Curry Bowl with Cilantro Sauce

  1. Nice taste in dishes too! :)

  2. Sounds super-delish! Great winter warmer :) However need to try that Cilantro sauce this summer, sure it will be amazing over salad as well!

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