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.

For quinoa–

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.

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