Easy Curried Lentils and Quinoa
It’s hard not to love this one-pot dish, a quick-cooking lentils and quinoa curry that’s fragrant, creamy, and nutritious.
Servings: 6 servings
Ingredients
- 1 tbsp coconut oil
- 1 small white or yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 tbsp curry powder
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1 cup dried green or brown lentils 200 g
- 3/4 cup quinoa, rinsed 130 g
- 4 cups low-sodium vegetable broth 950 ml
- 4 to 5 cups firmly packed, chopped spinach or kale 120 to 150 g
- 1 cup full-fat coconut milk 240 ml
- 2 tbsp freshly squeezed lime juice
- black pepper
Instructions
- 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 garlic and cook, stirring constantly, for 2 minutes.1 tbsp coconut oil, 1 small white or yellow onion, 4 cloves garlic
- Stir in the salt, curry powder, turmeric, cumin, red pepper flakes and cook 2-3 minutes, stirring often.1 teaspoon salt, 1 tbsp curry powder, 2 tsp ground turmeric, 1 tsp ground cumin, 1/2 tsp red pepper flakes
- Add the 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 (120 ml) water to thin it slightly.1 cup dried green or brown lentils, 3/4 cup quinoa, rinsed, 4 cups low-sodium vegetable broth
- Add the greens, cover, and cook for 5 minutes, letting the greens steam on top of the curry.4 to 5 cups firmly packed, chopped spinach or kale
- Stir in the greens, then the coconut milk and lime juice. Season with black pepper, then taste and adjust the seasonings if desired.1 cup full-fat coconut milk, 2 tbsp freshly squeezed lime juice
- Serve right away, with any additional toppings you like, such as toasted cashews, fresh cilantro and lime.
Notes
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
For an alternative to coconut milk you can use 1 cup cashew cream. Cashew Cream (makes 1 cup): 3⁄4 cup (95 g) raw cashews, soaked for at least 2 hours and drained 2⁄3 cup (160 ml) water 1⁄4 teaspoon salt. Combine all the ingredients in a blender (preferably a high-speed blender) and process until very smooth.
Nutrition
Serving: 1/6th of recipe | Calories: 313kcal | Carbohydrates: 41g | Protein: 13g | Fat: 12g | Sodium: 414mg | Fiber: 7g | Sugar: 2g