Lentil Quinoa Curry
A vegan red lentil, quinoa and kidney beans curry ready in 30 minutes. The perfect healthy weeknight meal.
Servings: 4 servings
Calories: 349kcal
Ingredients
- 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
Instructions
- 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.
Notes
To store: Place in airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 349kcal | Carbohydrates: 38g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 800mg | Potassium: 763mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2955IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 5mg