30-Minute Vegetable Curry with Quinoa & Red Lentils

30-minute vegetable curry with quinoa and red lentils, by beautiful ingredient

30-minute vegetable curry with quinoa and red lentils, by beautiful ingredient

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!   

finish this 30-minute vegetable curry with kale, by beautiful ingredient

finish this 30-minute vegetable curry with kale, by beautiful ingredient

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.

VEGETABLE CURRY READY IN ABOUT 30 MINUTES, BY BEAUTIFUL INGREDIENT

VEGETABLE CURRY READY IN ABOUT 30 MINUTES, BY BEAUTIFUL INGREDIENT

BEAUTIFUL CURRY THAT'S QUICK AND DELISH, BY BEAUTIFUL INGREDIENT

BEAUTIFUL CURRY THAT'S QUICK AND DELISH, BY BEAUTIFUL INGREDIENT

30-MINUTE VEGETABLE CURRY WITH QUINOA AND RED LENTILS, TOPPED WITH CILANTRO AND JALAPENOS, BY BEAUTIFUL INGREDIENT

30-MINUTE VEGETABLE CURRY WITH QUINOA AND RED LENTILS, TOPPED WITH CILANTRO AND JALAPENOS, BY BEAUTIFUL INGREDIENT

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.


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 + 1/2 cup water
  • 1 heaping teaspoon curry powder
  • 1/2 onion, cut in half top to bottom and sliced into half moons
  • 2 cloves garlic, minced
  • 2 cups cauliflower, cut into small florets
  • 1 1/2 cups cabbage, chopped
  • 1 cup yellow potato (Yellow Finn or Yukon Gold), chopped into about 1/2" dice
  • 1 cup kale, chopped
  • 1 teaspoon garam masala + 1/2 teaspoon
  • 1 teaspoon turmeric + (optional) 1/2 teaspoon
  • 1/2 teaspoon ginger powder + (optional) 1/2 teaspoon
  • 1 can coconut milk, light or regular
  • 1/4 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 1/2 teaspoon ginger powder.  

4.  SAUCE:  Add the coconut milk and 1/2 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 1/2 teaspoon of garam masala and salt.  Taste, and if desired add the extra 1/2 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!

30-MINUTE VEGGIE CURRY BY BEAUTIFUL INGREDIENT

30-MINUTE VEGGIE CURRY BY BEAUTIFUL INGREDIENT

VEGETABLES FOR 30-MINUTE CURRY WITH QUINOA AND RED LENTILS, BY BEAUTIFUL INGREDIENT

VEGETABLES FOR 30-MINUTE CURRY WITH QUINOA AND RED LENTILS, BY BEAUTIFUL INGREDIENT



HEATHERED NAPKINS TRIMMED IN STRAW GOLD/ECRU BY BEAUTIFUL INGREDIENT IN THE HANDMADE SHOP

HEATHERED NAPKINS TRIMMED IN STRAW GOLD/ECRU BY BEAUTIFUL INGREDIENT IN THE HANDMADE SHOP

Heathered Potholders available in the handmade shop

Heathered Potholders available in the handmade shop


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.



30-MINUTES VEGETABLE CURRY WITH QUINOA AND RED LENTILS, TOPPED WITH CILANTRO, LIME AND JALAPENOS.  BY BEAUTIFUL INGREDIENT.

30-MINUTES VEGETABLE CURRY WITH QUINOA AND RED LENTILS, TOPPED WITH CILANTRO, LIME AND JALAPENOS.  BY BEAUTIFUL INGREDIENT.