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Creamy Curried Lentils and Quinoa [Vegan]
It’s hard not to love this one-pot dish, a quick-cooking curry that’s fragrant, creamy, and nutritious. Curries are a mainstay for me, and this one gets bonus points both for its simplicity and the powerful double dose of plant protein from quinoa and lentils.
Ingredients You Need for Creamy Curried Lentils and Quinoa [Vegan]
How to Prepare Creamy Curried Lentils and Quinoa [Vegan]
- 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 is very thick, you can add 1⁄2 cup (120 ml) water to thin it slightly. Add the greens, cover, and cook for 5 minutes, letting the greens steam 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.
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I can\’t find how you used the cashew cream in the procedure–can you point that out to me?
Made this tonight. I really liked it. The combo of lentils and quinoa works. Worth trying.