Vegan curry lentil bowl with roasted carrots and parsley dip

Ingredients for 4 servings:

• 1.3 liters of vegetable broth
• 400 ml tomatoes, chopped
• 400 g lentils
• 2 onions
• 2 garlic cloves
• 2 tbsp Thai curry paste, red
• 1 tsp garam masala
• ½ tsp cumin powder
• some oil for frying
• 10 carrots
• 3 tbsp vegetable oil
• 1 tsp garam masala
• 1 tsp salt
• 300 ml salt water
• 150 g basmati rice
• 100 g cashew nuts
• 70 ml water
• 6 tbsp lemon juice
• 1 garlic clove(s)
• 1 handful of parsley
• Salt
• 1 avocado(s)
• 1 handful of parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

For the curry, chop the onions and garlic. Heat a little oil in a large pan and sauté the onions and garlic until translucent. Add the curry paste and spices and sauté briefly. Deglaze with 1/3 of the vegetable stock and the tomatoes. Add the lentils and simmer with the lid on for 45 minutes. Stir regularly and add a little more stock every now and then. There should be some liquid left at the end. For the carrots, preheat the oven to 220°C (top/bottom heat). 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. Simmer the rice in salted water for 10 minutes and then let it stand for another 5 minutes. For the parsley dip, grind the cashews and mix with the remaining ingredients in a blender. Season with salt. Serve the bowls: Stir the rice into the lentil curry. Divide the carrots between 4 bowls. Serve garnished with avocado slices, the dip and parsley.