There is nothing more comforting than cooking a warming one pot dish and my veggie quinoa curry with lentils is a favourite of mine right now. Everything is cooked in one pot, it boasts with goodness and it’s going to leave you feeling satisfied and wanting for more. If you are cooking for a whole family, use a little less curry powder and serve freshly chopped chillies on the side. That way you can spice up your plate as much as you want and the little ones can also enjoy a plate full of yumminess!

Veggie Quinoa Curry with Lentils

Ingredients: Serves 4

2 tbsp olive oil

2 chopped red and orange peppers

3 chopped carrots

2 cloves garlic, minced

2 tbsp medium curry powder (or make up your own)

1 can coconut milk

1 ltr veggie stock

1 tbsp tamari sauce

180g lentils, rinsed

180g quinoa, rinsed

Baby kale, a few handfuls (or spinach)

Lemon juice, 1-2 lemons

Chopped fresh basil

Instructions:

Heat the olive oil in a large pan. Once hot, add your curry powder and cook for a minute until the spices start smelling beautifully.

Add your onion and garlic and cook for a further 5 minutes until soft.

Add chopped up pieces of carrots and peppers, coconut milk, tamari sauce and a little of the stock to start with.

When this boils, stir in the quinoa and simmer for about 20 minutes. Keep adding stock if you think it needs it.

Once the quinoa has puffed up drain and wash your tin of lentils and add, stir in the baby kale (or spinach) and cook for a few more minutes.

Remove from heat and stir in lemon juice, lemon zest if you fancy and chopped basil.

Garnish with fresh chillies and a dollop of greek yoghurt if you like, basil and a bit of lime.

Menu
Dani Binnington

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