Go Back

Red lentil curry with quinoa

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Savory
Servings 4 people


  • 150 g red lentils
  • 200 g Quinoa
  • 250 g frozen spinach
  • 1 onion
  • 2 gloves garlic
  • 1 bell pepper
  • 1/2 eggplant
  • 1 can coconut milk
  • 500 ml water
  • 1 tbsp vegetable stock
  • 2-3 tbsp curry powder
  • 1 tsp garlic powder


  • 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.