Description
Lots of flavor packed in this Indian-spiced curry! This recipe is very adaptable and can be made to fit your preferences. You can also change up the veggies you use, alter the amount of spice, etc.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup chopped mushrooms
- ½ cup chopped carrots
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1 cup dry green lentils
- ½ cup quinoa
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 tablespoon ground red chile pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon garam masala (Indian spice blend)
- 1 teaspoon ground turmeric
- 1 teaspoon salt, or to taste
- 1 dash ground black pepper, or to taste
- ¼ cup milk
- 1 tablespoon butter
Instructions
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent
- about 3 minutes. Mix in mushrooms
- carrots
- and garlic; cook until flavors combine
- about 2 minutes.
- Stir vegetable broth
- water
- lentils
- quinoa
- tomato paste
- curry powder
- chili powder
- cumin
- ginger
- cayenne pepper
- garam masala
- turmeric
- salt
- and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through
- about 40 minutes.
- Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender
- about 5 minutes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 4