Wash the quinoa in a fine colander and cook it with the double the amount of water. Let it cook for 15 minutes. Add a little bit of salt.
You can cut the onion and the garlic while the quinoa is cooking. If you’re also cooking without oil, just add a little bit of water in the pan when you’re roasting the onions.
When they’re translucent add the lentils, the frozen spinach, 500ml of vegetable stock and garlic. Close the pan with a lid and let it simmer. While it’s cooking, cut the eggplant and the bell pepper.
When the vegetables are ready and the lentils are already cooking for a few minutes, add the veggies into the pan.
Also add the coconut milk and add the spices you’d like to have for your curry. Since I love the taste of garlic, I added an extra portion of garlic powder. You also don’t want to miss a good amount of curry powder and/or curry paste in the meal.
If everything cooked for a short while and the lentils are soft, you can make a taste test and add more spices as you desire.