I’ve bolded the ingredients. I apologize if this makes it hard to follow. You can also double the recipe for a family.
sautee about 1/4 cup onions and 1 clove garlic in 1 tsp olive oil [omit and use non-stick pan] using a deep pan or a small pot
add in 1 srving lentils…about 1/4 cup i think and sautee those as well
pour in 1.5 cups water
add 1/2 tsp red pepper flakes
add 1/4 tsp red curry powder
cover lentils until water begins to boil
reduce heat once boiling
while lentils cook…
chop 1/2 cup carrots
chop 1 cup eggplant
chop 1 cup cauliflower
Add carrots into lentil mixture after lentils have been cooking for 15 minutes
5 minutes later add eggplant and cauliflower
season with salt and pepper and sprinkle 1/4 tsp red curry to finish.
1/2 cup quinoa
1/2 cup veggie broth
1/2 cup water
1 cup frozen spinach
1/2 tsp red pepper flakes
put quinoa, water, broth and red pepper flakes into rice cooker. once it has been boiling for 10 minutes add in spinach and cook until quinoa is tender. Fluff with a fork and use as a base for the curried veggies. Delicious
cook for an additional 5 minutes (so lentils should have been cooking for 25-30 minutes) very large serving and delicious. I ate it all but could definitely feed 2.