Lentil Curry Rice Bowl Recipe - PIH Health - Whittier, CA

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Published on October 29, 2019

Lentil Curry Rice Bowl Recipe

Photo of lentil curry rice bowlPhoto of lentil curry rice bowlLentils are a nutrient-rich powerhouse, packed with fiber, protein and iron. For easy prep of this vegan recipe, you can make the lentils ahead and store them in the refrigerator up to two days before serving. Here are the ingredients and steps to follow:

Ingredients

Cilantro Cashew Sauce:

  • 3/4 cup cashews
  • 1/2 cup fresh cilantro
  • 1/3 cup water
  • 2 fresh lime juice
  • 1 garlic clove
  • 1 teaspoon honey

Curry:

  • 8 large carrots, peeled and cut into 1 1/2-inch chunks
  • 2 tablespoons olive oil
  • 2 teaspoons garam masala
  • 1/8 teaspoon salt
  • 2 cups vegetable broth (gluten free if needed)
  • 1 cup brown lentils, rinsed and drained
  • 1 cup basmati rice
  • 1/2 cup chopped onions
  • 2 garlic cloves
  • 2 tablespoons red Thai curry paste
  • 14 ounce tomato purée
  • 1/2 teaspoon ground cumin
  • Sliced avocado, for garnish
  • Chopped fresh cilantro, for garnish

Preparation

Cilantro Cashew Sauce:

Make sauce: In a food processor, purée all sauce ingredients until smooth. Set aside.

Curry:

Make curry: Preheat oven to 450 degrees. In a bowl, add the carrots, one tablespoon of the olive oil, one teaspoon of the garam masala, chili powder and salt. Toss carrots and arrange in a single layer on a baking pan. Roast the carrots for 20 to 30 minutes, or until browned. Set aside.

Meanwhile, in a saucepan, combine the broth and lentils and bring to a boil over medium-high heat. Cook for 20 minutes. Remove from the heat, cover and let sit for 10 minutes, or until the lentils are softened. The lentils can be prepared the night before and stored, covered, in the refrigerator.

Cook the rice according to package directions and keep warm.

In a skillet, heat the remaining one tablespoon olive oil over medium heat. Add the onion and garlic and sauté for three to five minutes, or until the onion is softened. Add the curry paste, tomato purée, cumin and the remaining one teaspoon garam masala and sauté for two minutes. Add the cooked lentils and cook for an additional 30 minutes.

Divide the rice and lentil mixture among bowls. Top the lentils with the roasted carrots. Serve with avocado slices, chopped cilantro and cilantro cashew sauce.

Enjoy!

Enjoy this quick vegan recipe and share it with your friends and family.

Copyright 2019 © Baldwin Publishing, Inc.

The information in Healthy Living Online is for educational purposes only.  It is not intended nor implied to be a substitute for professional medical advice.  The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation, or if they have any questions regarding a medical condition or treatment plan.

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