Heart Healthy Red Lentil Carrot Curry Bowl

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

Step 1

Make curry: Preheat oven to 450°. In a bowl, add the carrots, 1 tablespoon of the olive oil, 1 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.

Step 2

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.

Step 3

Cook the rice according to package directions and keep warm.

Step 4

In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and garlic and sauté for 3 to 5 minutes, or until the onion is softened. Add the curry paste, tomato purée, cumin and the remaining 1 tsp garam masala and sauté for 2 minutes. Add the cooked lentils and cook for an additional 30 minutes.

Step 5

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.