vegan lentil curry stew
A vegan red lentil, quinoa and kidney beans curry ready in 30 minutes. The perfect healthy weeknight meal.
- 1 tablespoon extra virgin olive oil
- 5 cloves garlic chopped
- 1 carrot peeled and diced
- 1 cup red lentils
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 - 2 teaspoons diced red chili pepper optional
- 3-4 cups vegetable broth
- salt/pepper to taste
- ½ cup quinoa
- ¼ cup crunchy peanut butter optional
- 1 can red kidney beans
- for garnish: lime juice and diced avocado
Heat olive oil over medium heat in a pan.
Add garlic and carrot. Cook for a few minutes.
Add red lentils, cumin, turmeric, red chili peppers and salt to taste. Cook for 1-2 minutes, mixing everything thoroughly.
Add vegetable broth and quinoa. Bring to a boil, reduce heat and simmer for 15 minutes, or until quinoa is cooked through.
Add peanut butter and kidney beans. Mix. (Optional: add a bit more broth if mixture is too dry)
Serve garnished with lime juice and diced avocado.