Summary

Ingredients

For the curry:

• 1.3 liters vegetable stock
• 400 ml tomato (s), chopped
• 400 g lentils
• 2 onions)
• 2 cloves garlic)
• 2 tablespoon Thai curry paste, red
• 1 teaspoon garam masala
• 0.5 teaspoon ½ cumin powder

For the vegetables:

• 10 carrot (s)
• 3 tablespoon vegetable oil
• 1 teaspoon garam masala
• 1 teaspoon salt

For the rice:

• 300 ml salt water
• 150 g basmati rice

For the dip:

• 100 g cashew nuts
• 70 ml water
• 6 tablespoon lemon juice
• 1 clove garlic
• 1 handful parsley
• salt

Also:

• 1 avocado (s)
• 1 handful parsley, chopped

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Instructions

1. For the curry, chop the onions and garlic. Heat some oil in a large pan and sauté the onions and garlic until translucent. Add curry paste and spices and sauté briefly. Deglaze with 1/3 of the vegetable stock and tomatoes. Add the lentils and simmer for 45 minutes with the lid closed. Stir regularly in between and add a little broth every now and then. At the end there should be some liquid left.
2. For the carrots, preheat the oven to 220 degrees. Cut the carrots into pieces and mix with the remaining ingredients. Spread evenly on a baking sheet and bake on the middle rack for 25 minutes.
3. Let the rice simmer in salted water for 10 minutes and then let it steep for another 5 minutes.
4. For the parsley dip, grind the cashew nuts and mix with the remaining ingredients in a blender. Season to taste with salt.
5. Arrange the bowls: stir the rice into the lentil curry. Divide with the carrots on 4 bowls. Garnish with avocado wedges, the dip and parsley.