- 2 1/2 Cups vegetable stock
- 2 Cups quinoa, rinsed
- 1 Tablespoon coconut oil
- 3 large onions, roughly chopped
- 3 cloves garlic, finely chopped
- 1 green chile, plus more to taste, seeded and finely chopped
- 4 large tomatoes, roughly chopped
- 2 Tablespoons omato purée (or passata)
- 1 Tablespoon curry powder
- 1 Teaspoon ground turmeric
- 1 Teaspoon ground cinnamon
- 1 Teaspoon ground cardamom
- 1 Teaspoon ground cumin
- 1/2 Cup canned red lentils, drained
- Salt and freshly ground black or white pepper
- Cooked long-grain white rice, to serve
- Sprig of cilantro (coriander), to serve
In a large saucepan, bring 2 cups of the stock to a boil.
Add the quinoa, then bring the mixture to a simmer over low heat and cook for 14–15 minutes, until the quinoa is cooked.
Use a fork to fluff the grains. Set aside. Heat the coconut oil in a large skillet or wok. Add the onions, garlic, and chile and sauté for 5– 6 minutes over medium heat, until lightly golden.
Add the tomatoes, tomato purée, curry powder, turmeric, cinnamon, cardamom, and cumin and cook over medium heat, stirring frequently, for 7– 8 minutes, until the tomatoes are nicely cooked.
If the mixture becomes too dry, add a little water to the pan.
Add the quinoa and lentils to the skillet, along with enough of the remaining stock or water to roughly cover, and simmer over low heat for 20 minutes, until all the ingredients are cooked through.
Season to taste with salt and freshly ground black/white pepper. Serve with rice.
Recipe courtesy of Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2016, $49.95.