Vegan Lentil Quinoa Curry

Vegan Lentil Quinoa Curry

 

Ingredients

1 Tbsp coconut oil

1 small white or brown onion, chopped

2 cloves garlic, minced

1 tsp sea salt

1 tablespoon curry powder

2 tsp ground turmeric

1 tsp ground garam marsala

1 tsp ground coriander

1 tsp ground cumin

1 chopped fresh chilli or ½ tsp ground

1 cup dried green or brown lentils or 1 can

3/4 cup quinoa, rinsed

1 litre vegetable broth

1/2 sweet potato cubed

1 zucchini chopped

1 green or red capsicum chopped

4 cups firmly packed, chopped spinach, or kale

1 cup coconut milk

1 Tbsp freshly squeezed lime juice

Freshly ground black pepper

Optional toppings: toasted cashews, chopped fresh coriander, lime wedges

 

Method

    1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until tender and translucent. Add the sweet potato, zucchini, capsicum and garlic and cook, stirring constantly, for 2 minutes.

    2. Stir in the salt, curry powder, turmeric, cumin, chili, lentils, and quinoa, then stir in the broth. Bring to a boil over high heat, then lower the heat, cover, and simmer for 25 minutes. If the curry is very thick, you can add 1⁄2 cup water to thin it slightly. Add the spinach or kale, cover, and cook for 5 minutes, letting them steam on top of the curry.

    3. Stir in the greens, then stir in the coconut milk and lime juice. Season with black pepper, then taste and adjust the seasonings if desired. Serve right away, with any additional toppings as desired.