JODY THOMAS

This curry not only tastes amazing, it’s quick and very nutritious, with its powerful double dose of plant protein from quinoa and lentils.  

 

Ingredients

 

• 1 tablespoon coconut oil

• 1 onion chopped

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1 tablespoon curry powder

• 2 teaspoons ground turmeric 

• 1 teaspoon ground cumin

• 1/2 teaspoon red pepper flakes

• 1 cup (200 g) dried green or brown lentils

• 3/4 cup (130 g) quinoa, rinsed

• 4 cups (950 ml) low salt vegetable broth

• 4-5 cups firm packed chopped spinach, chard, collard greens, or kale

• 1 cup full fat coconut milk 

• 2 tablespoons freshly squeezed lime juice

• Freshly ground pepper

 

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.  

 

Stir in the salt, curry powder, turmeric, cumin, red pepper flakes, 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 appears too thick, you can add 1/2 cup of water to thin it slightly.  Add the greens, cover and cook for 5 minutes, letting the greens seam on top of the curry.

 

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 you like.

 

*I added to the curry a cooked kumera, chopped into bite sized pieces and 1 can of chick peas, drained and rinsed. 

 

Freshly chopped parsley or cilantro is a tasty topping that looks great, and you’re adding yet another green vegetable to your dish!