VEGAN | WFPB | EASY | GLUTEN-FREE | OIL-FREE | 30 MINUTES OR LESS  

This dish began with the desire to load lots of veggies into a dish while building in layers of flavor and keeping the process quick and easy for busy nights, something that could be thrown together after a long day of work yet seem like it took hours.

 Mission accomplished!   

We have cauliflower, cabbage, and yellow potatoes, which are delectable in a curry, becoming tender and soaking up all those yummy flavors.  Kale brings another layer of color and texture.  The curry, garam masala, ginger, turmeric, and coconut milk bring a richness and flavor depth to the dish.  Top with jalapeno, cilantro, and lime and your tastebuds will thank you.

The whole thing can be made in about a half hour, and that includes cooking the grain and lentils.  That's why I love both quinoa and red lentils - they cook quickly compared to most grains and legumes, and for about the same length of time so can cook together.  Quinoa is usually fluffy; the lentils make the combination creamy.  I like to either pour the curry over a mound of the quinoa and lentils or stir them into the curry.

Curry and garam masala powders are easy to find in most grocery stores, especially if there's a bulk section of spices.  I love seasoning quinoa with curry powder.  I often use it to flavor a large batch that I keep in the fridge for busy days when I need something quick.  I throw it in a salad or quick-sautee some favorite veggies to put alongside.  The garam masala brings full-bodied flavor to the curry, making each bite a pleasure.  Someday I'd like to study traditional Indian cooking and the history of these beautiful spice mixes.  I'd like to try making my own from scratch.  The store-bought spice blends may not be as flavorful as homemade, but they do help get dinner on the table quickly.

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30-MINUTE VEGETABLE CURRY WITH QUINOA & RED LENTILS Recipe

VEGAN | WFPB | EASY | GLUTEN-FREE | OIL-FREE* | 30 MINUTES OR LESS 

YIELD:  4 servings (doubling the recipe for leftovers is highly recommended!)

PREP TIME:   10 minutes
COOK TIME:  20 minutes
TOTAL TIME:  30 minutes

RECIPE CATEGORY:  Dinner, Main Dish
PRIMARY TOOLS:  Chef's knife and cutting board, two large pots, stove
COOKING METHOD: Saute and simmer

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INGREDIENTS

• 1 cup dry red lentils

• 1 cup dry quinoa

• 3 cups vegetable broth

• 2 cups water + ½ cup water

• 1 heaping teaspoon curry powder

• ½ onion, cut in half top to bottom and sliced into half moons

• 2 cloves garlic, minced

• 2 cups cauliflower, cut into small florets

• 1 ½ cups cabbage, chopped

• 1 cup yellow potato (Yellow Finn or Yukon Gold), chopped into about ½" dice

• 1 cup kale, chopped

• 1 teaspoon garam masala + ½ teaspoon

• 1 teaspoon turmeric + (optional) ½ teaspoon

• ½ teaspoon ginger powder + (optional) ½ teaspoon

• 1 can coconut milk, light or regular

• ¼ teaspoon salt

Garnishes:  Cilantro, diced jalapeno, crushed red pepper, lime wedges

METHOD

1.  PREP VEGGIES AS DESCRIBED:  Take about 10 minutes to prep ingredients as described so they are ready to go.  In a hurry but not done in 10 minutes?  Finish as you go.

2.  LENTILS & QUINOA:  Rinse the lentils and quinoa in a colander, place in a pot over medium heat and stir to toast for about 5 minutes.  Stir the curry powder in, then add the broth and 2 cups water, bring to a boil, cover partially, and bring to a simmer for about 15 minutes, until liquid is absorbed.

3.  VEGETABLES:  While the quinoa-lentil mixture is coming to a boil, heat a large, deep pan over medium heat.  Once hot, reduce to medium-low and add the onion, stirring occasionally until softened, about 5 minutes.  Add the garlic and stir one minute.  Add the cauliflower, cabbage, and potato and stir until softened, about 4 minutes.  Stir in the teaspoon of garam masala and turmeric, and ½ teaspoon ginger powder.  

4.  SAUCE:  Add the coconut milk and ½ cup water and bring to a simmer.  Simmer about 10 minutes, checking the potatoes with a fork to make sure they are cooked through.

5.  ADDITIONAL SEASONING:  Add the last ½ teaspoon of garam masala and salt.  Taste, and if desired add the extra ½ teaspoon of turmeric and ginger powder.  

6.  KALE:  Turn off the heat and stir in the kale until wilted, about one minute.

7.  GARNISH and serve.  Enjoy!

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Note:  Cooking times are approximate and will depend on various factors, like your personal kitchen speed and how many hands you have working in the kitchen.  Cooking can become a zen experience. Enjoy the ride!   

*Oil-free indicates there are no oils used in the recipe; however, fats can still exist in ingredients, such as the fat in coconut milk.

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