Ingredients
- 2 cups water
- 1 cup vegetable broth
- ¼ cup finely chopped onion
- 1 jalapeno pepper, seeded and minced
- 3 cloves garlic, minced, or more to taste
- 1 cup rainbow quinoa
- 1 ½ teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 3 cups chopped kale
- ½ cup frozen peas
- 1 tablespoon unsalted butter, or more to taste (Optional)
Ingredient Image
What Makes This Recipe So Good
A hearty and nutritious meal packed with protein and fiber. The combination of quinoa, red lentils, and kale offers a perfect balance of flavors and textures. It’s also vegan and gluten-free, making it suitable for many dietary needs.
Cooking Tips
- Rinse the quinoa and red lentils thoroughly before cooking to remove any bitterness.
- Toast the spices lightly in oil at the start to release their full aroma.
- Add the kale towards the end of cooking to keep it bright and slightly crisp.
- Toast the spices lightly in oil at the start to release their full aroma.
- Add the kale towards the end of cooking to keep it bright and slightly crisp.
Step 1
Bring the water and broth to a boil in a large pot. Once it’s bubbling, add the lentils, chopped onion, jalapeño, and garlic. Cover the pot, turn the heat down to medium, and let everything simmer for about 10 minutes.
Step 2
Stir in the quinoa along with all the spices—cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves. Bring the mixture back to a gentle boil, then cover and simmer for another 10 minutes or until the quinoa is nice and tender.
Step 3
Finally, toss in the kale, peas, and a bit of butter. Bring it all back to a boil one more time, cover, and cook until the kale and peas are soft and cooked through, which should take around 10 minutes. Give it a good stir before serving, and enjoy!
Simple Serving Suggestions
Serve this dish warm, garnished with fresh cilantro or a squeeze of lemon juice for added brightness. It pairs well with a side of warm naan bread or a cooling cucumber raita to balance the spices.
How To Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture seems dry. This curry also freezes well for up to 3 months.
Frequently Asked Questions
Can I use regular lentils instead of red lentils?
Yes, but cooking time may be longer since regular lentils take more time to soften.
How spicy is this dish with one jalapeño?
It has a mild to medium heat; remove seeds to reduce spiciness or add more for extra kick.
Can I substitute kale with another leafy green?
Absolutely, spinach or Swiss chard work well and will cook faster than kale.
Is it possible to make this recipe vegan?
Yes, simply omit the butter or replace it with a plant-based alternative.
Can I prepare this in advance and reheat later?
Yes, it reheats well and flavors often improve after sitting overnight.
What can I use if I don’t have vegetable broth?
Water with a pinch of salt or a vegetable bouillon cube works fine as a substitute.
How do I know when the quinoa is fully cooked?
It’s tender and the grains look slightly translucent with little tails visible.
Can I add protein like tofu or chickpeas?
Yes, adding cooked chickpeas or cubed tofu boosts protein and complements the flavors.
