Coral Lentil Curry with Sweet Potato and Quinoa
Curry and dhal make great comfort foods that are practical and easy to make. You can easily incorporate any leftover veggies and spices to enjoy a warm, hearty meal every time. Always keep on hand the basics that go into Indian food like sweet potatoes, carrots, squash, broccoli and leeks - all vegetables with a longer shelf life. Add some pantry essentials such as quinoa, lentils, coconut milk and mixed nuts, to make a curry easy as 1-2-3!
2 tbsp melted coconut oil
2 sweet potatoes, peeled and diced
1 carrot, peeled and diced
1 chopped onion
2 cloves garlic, grated
1 kefir leaf
1 tsp ground turmeric
2 tsp ground cumin
⅓ cup coral lentils
½ cup PRANA organic white quinoa
2 cups coconut milk
2 cups water or vegetable broth
2 cups fresh spinach, well packed
Juice of 1/2 lemon
¼ cup cilantro
¼ cup of chopped PRANA organic raw European almonds or PRANA organic non-roasted cashews
Naan bread, warm (for serving)
Heat coconut oil in a large pot. Add diced sweet potatoes and carrots, then cook 3-4 minutes on medium-high heat. Add onion, garlic, kefir leaf and spices. Mix well and cook an additional 3 minutes.
Add lentils and quinoa, mixing well, then pour in broth and coconut milk. Bring to a boil, reduce heat and simmer 20-25 minutes or until lentils are cooked and quinoa is tender. Stir gently from time to time with a wooden spoon.
Remove from heat and add fresh spinach. Serve curry in soup plates, topped with chopped cilantro, lemon juice and chopped almonds. Enjoy with warm naan bread