Fiery & Flavorful: Spicy Lentil Quinoa Curry Recipe

This Spicy Lentil Quinoa Curry is a powerhouse of flavor and nutrition. It’s packed with plant-based protein, fiber, and essential nutrients, making it a satisfying and healthy meal option. The combination of lentils, quinoa, and aromatic spices creates a delicious and comforting dish that’s perfect for a weeknight dinner or a meal prep staple. This recipe offers a customizable spice level, allowing you to tailor it to your preferred level of heat. Whether you’re a seasoned spice enthusiast or prefer a milder flavor, this curry is sure to become a new favorite.

Why You’ll Love This Recipe

* **Nutritious and Filling:** Lentils and quinoa are excellent sources of protein and fiber, keeping you feeling full and satisfied for longer.
* **Flavorful and Aromatic:** The blend of spices creates a complex and delicious flavor profile that’s both comforting and exciting.
* **Customizable Spice Level:** Adjust the amount of chili powder or cayenne pepper to suit your taste preferences.
* **Easy to Make:** This recipe is relatively simple and straightforward, making it perfect for busy weeknights.
* **Vegetarian and Vegan-Friendly:** A great plant-based option for vegetarians and vegans.
* **Meal Prep Friendly:** This curry is perfect for meal prepping as the flavors develop even further overnight.
* **Budget-Friendly:** Lentils and quinoa are affordable pantry staples.

Ingredients You’ll Need

* **Lentils:** Red lentils are recommended for their quick cooking time and creamy texture, but brown or green lentils can also be used (adjusting cooking time accordingly).
* **Quinoa:** Use any type of quinoa you prefer – white, red, or tri-color.
* **Onion:** Yellow or white onion, finely chopped.
* **Garlic:** Fresh garlic cloves, minced.
* **Ginger:** Fresh ginger, grated or finely minced.
* **Spices:** Turmeric powder, cumin powder, coriander powder, chili powder (or cayenne pepper), garam masala, salt, and black pepper.
* **Tomato Paste:** Adds richness and depth of flavor.
* **Diced Tomatoes:** Canned diced tomatoes.
* **Vegetable Broth:** Low-sodium vegetable broth.
* **Coconut Milk:** Full-fat coconut milk for creaminess.
* **Olive Oil (or Coconut Oil):** For sautéing.
* **Optional Garnishes:** Fresh cilantro, lime wedges, chopped red onion, yogurt (dairy or non-dairy).

Equipment

* Large pot or Dutch oven
* Measuring cups and spoons
* Cutting board
* Knife
* Garlic press or grater

Step-by-Step Instructions

**Preparation (Approximately 10 minutes):**

1. **Rinse the Lentils and Quinoa:** Rinse the red lentils and quinoa under cold water in a fine-mesh sieve until the water runs clear. This removes any debris and excess starch.
2. **Chop the Vegetables:** Finely chop the onion, mince the garlic, and grate or finely mince the ginger. Measure out all the spices.

**Cooking the Curry (Approximately 30-40 minutes):**

1. **Sauté the Aromatics:** Heat the olive oil (or coconut oil) in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
2. **Add Garlic and Ginger:** Add the minced garlic and ginger to the pot and sauté for another minute, or until fragrant. Be careful not to burn the garlic.
3. **Bloom the Spices:** Add the turmeric powder, cumin powder, coriander powder, chili powder (or cayenne pepper), and salt to the pot. Sauté for 1-2 minutes, stirring constantly, until the spices become fragrant. This process is called “blooming” the spices, and it helps to release their flavors.
4. **Add Tomato Paste and Diced Tomatoes:** Stir in the tomato paste and cook for another minute, stirring constantly. Then, add the canned diced tomatoes and their juices.
5. **Add Lentils, Quinoa, and Vegetable Broth:** Add the rinsed lentils, quinoa, and vegetable broth to the pot. Stir well to combine.
6. **Bring to a Boil, Then Simmer:** Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils and quinoa are tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
7. **Stir in Coconut Milk and Garam Masala:** Once the lentils and quinoa are cooked, stir in the coconut milk and garam masala. Simmer for another 5 minutes to allow the flavors to meld together.
8. **Taste and Adjust Seasoning:** Taste the curry and adjust the seasoning as needed. Add more salt, chili powder, or garam masala to taste. If the curry is too thick, add a little more vegetable broth or water to reach your desired consistency.

**Serving:**

1. **Garnish (Optional):** Garnish the curry with fresh cilantro, a squeeze of lime juice, chopped red onion, or a dollop of yogurt (dairy or non-dairy).
2. **Serve:** Serve the Spicy Lentil Quinoa Curry hot, on its own or with rice, naan bread, or roti.

Tips for the Best Spicy Lentil Quinoa Curry

* **Don’t Skip Rinsing:** Rinsing the lentils and quinoa is crucial for removing excess starch and preventing the curry from becoming gummy.
* **Bloom the Spices:** Blooming the spices in oil before adding the other ingredients helps to release their flavors and aromas.
* **Adjust the Spice Level:** The amount of chili powder or cayenne pepper can be adjusted to suit your taste preferences. Start with a small amount and add more to taste.
* **Use Full-Fat Coconut Milk:** Full-fat coconut milk provides the best flavor and creaminess. However, you can use light coconut milk if you prefer a lower-fat option.
* **Don’t Overcook the Lentils:** Overcooked lentils can become mushy. Check the lentils for doneness after 20 minutes and cook for longer if needed.
* **Let it Simmer:** Simmering the curry for a few minutes after adding the coconut milk and garam masala allows the flavors to meld together and create a more complex and delicious dish.
* **Add Vegetables:** Feel free to add other vegetables to the curry, such as spinach, kale, peas, carrots, or sweet potatoes.
* **Make it Ahead:** This curry is perfect for making ahead of time. The flavors will develop even further overnight.

Variations

* **Add Vegetables:** Add chopped vegetables like spinach, kale, peas, carrots, bell peppers, or sweet potatoes for added nutrition and flavor.
* **Use Different Lentils:** While red lentils are recommended, you can also use brown or green lentils. Keep in mind that brown and green lentils will take longer to cook.
* **Add Protein:** Add cooked chickpeas, tofu, or paneer for extra protein.
* **Make it Creamier:** Add a tablespoon or two of cashew cream or coconut cream for an even creamier texture.
* **Make it Smoky:** Add a pinch of smoked paprika for a smoky flavor.
* **Add a Touch of Sweetness:** Add a teaspoon of maple syrup or brown sugar for a touch of sweetness.
* **Lemon or Lime Juice:** A squeeze of fresh lemon or lime juice at the end brightens the flavors.

Serving Suggestions

* Serve with rice (basmati, brown, or jasmine)
* Serve with naan bread or roti
* Serve with quinoa or couscous
* Serve with a dollop of yogurt (dairy or non-dairy)
* Serve with fresh cilantro and chopped red onion
* Serve with a side of steamed vegetables

Storage Instructions

* **Refrigerator:** Store leftover Spicy Lentil Quinoa Curry in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Store in an airtight container in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

* **Stovetop:** Reheat the curry in a pot over medium heat, stirring occasionally, until heated through. Add a little water or vegetable broth if needed to prevent sticking.
* **Microwave:** Reheat the curry in a microwave-safe dish, covered, for 2-3 minutes, or until heated through. Stir halfway through.

Nutritional Information (Approximate, per serving)

* Calories: 350-450
* Protein: 15-20g
* Fat: 15-25g
* Carbohydrates: 40-50g
* Fiber: 10-15g

(Note: Nutritional information may vary depending on specific ingredients and portion sizes.)

Detailed Recipe Card

**Yields:** 6 servings
**Prep time:** 10 minutes
**Cook time:** 35 minutes

**Ingredients:**

* 1 cup red lentils, rinsed
* 1 cup quinoa, rinsed
* 1 large onion, finely chopped
* 4 cloves garlic, minced
* 1 inch ginger, grated or finely minced
* 1 teaspoon turmeric powder
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1/2 – 1 teaspoon chili powder (or cayenne pepper), adjust to taste
* 1/2 teaspoon garam masala
* 1 teaspoon salt, or to taste
* 1/4 teaspoon black pepper
* 2 tablespoons tomato paste
* 1 (14.5 ounce) can diced tomatoes, undrained
* 4 cups vegetable broth
* 1 (13.5 ounce) can full-fat coconut milk
* 2 tablespoons olive oil (or coconut oil)
* Optional garnishes: Fresh cilantro, lime wedges, chopped red onion, yogurt (dairy or non-dairy)

**Instructions:**

1. **Prepare:** Rinse lentils and quinoa. Chop onion, mince garlic, and grate ginger.
2. **Sauté Aromatics:** Heat oil in a large pot over medium heat. Add onion and sauté until softened (5-7 minutes).
3. **Add Garlic and Ginger:** Add garlic and ginger, sauté until fragrant (1 minute).
4. **Bloom Spices:** Add turmeric, cumin, coriander, chili powder, and salt. Sauté until fragrant (1-2 minutes).
5. **Add Tomato Paste and Tomatoes:** Stir in tomato paste and cook for 1 minute. Add diced tomatoes.
6. **Add Lentils, Quinoa, and Broth:** Add lentils, quinoa, and vegetable broth. Stir to combine.
7. **Simmer:** Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils and quinoa are tender.
8. **Add Coconut Milk and Garam Masala:** Stir in coconut milk and garam masala. Simmer for 5 minutes.
9. **Taste and Adjust:** Taste and adjust seasoning as needed.
10. **Garnish and Serve:** Garnish with cilantro, lime, and red onion (optional). Serve hot.

Enjoy your delicious and Spicy Lentil Quinoa Curry!