It’s been months since I posted a new one pot recipe. Who have I become?! Thankfully, Gena and her new cookbook have come to our rescue. Within the pages of Power Plates, I found this amazing creamy one pot curried lentils and quinoa recipe. Made by simmering green lentils, quinoa, an ample dose of turmeric and other spices, and leafy greens with a touch of creamy coconut milk, it totally hits the spot in these trying winter times! I’m also giving away a copy of the book; please scroll down below the recipe to enter!
I’ll be honest with you, I have a total of 7 (!!) cookbooks waiting for a review & recipe right now, all them tantalizing and beautiful. But despite my earnest attempts at using a FIFO queue, I couldn’t resist moving Power Plates to the top of my list. At a time when I’m trying harder than usual to eat healthy, this book just made it so damn easy! Gena has a way with creating flavorful, wholesome, nourishing dishes, and in the dark of February I seem to need that more than ever.
Some other appealing dishes you’ll find in this book include charred broccoli and freekeh salad, golden beet risotto, and roasted zucchini tacos. But today is all about these fantastic, perfectly spiced, creamy one pot curried lentils and quinoa.
I made a few small changes for personal taste, because I’m at least hanging on to the part of my personality that can’t follow recipes. Solely fueled by my efforts to make our meals a little bit lower fat and higher fiber, I reduced both the coconut oil and coconut milk; and I added quite a bit of extra kale because I bought too much and it cooked down into a totally appropriate amount anyway :). My only other change was to swap in garam masala for curry powder and reduce the salt a little bit. I go through garam masala like hotcakes but curry powder, not so much, so this just made more sense for me.
If you believe in the “bean + green + grain” way of constructing plant-based meals then this one pot quinoa and lentils will fit the bill for you! Like all of the recipes in Power Plates it’s balanced in both nutrition and flavor, and with everything cooking together in one pan it’s exceedingly easy for me to imagine making this regularly. Thank you Gena for helping us cure our winter blues with this fabulous and stunning vegan cookbook, full of unique yet familiar plant-based delights!
Creamy One Pot Curried Lentils and Quinoa
These creamy one pot curried lentils and quinoa cook together in one pan, for easy cleanup! A nourishing vegan main dish that's fast enough for a weeknight!
Gena says: "It’s hard not to love this one-pot dish, a quick-cooking curry that’s fragrant, creamy, and nutritious. Curries are a mainstay for me, and this one gets bonus points both for its simplicity and thepowerful double dose of plant protein from quinoa and lentils."
Recipe adapted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
- 2 tsp coconut oil
- 1 small white or yellow onion chopped
- 4 cloves garlic minced
- 3/4 tsp salt
- 2 tsp garam masala
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1 cup dried green lentils
- 3/4 cup quinoa rinsed
- 4 cups low-sodium vegetable broth
- 6 cups firmly packed chopped kale (180g) (or use chard, spinach, or collard greens)
- 3/4 cup full-fat coconut milk (or use cashew cream)
- 2 tbsp freshly-squeezed lime juice
- freshly-ground black pepper to taste
Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.
Stir in the salt, garam masala, turmeric, cumin, and red pepper flakes. Cook for about 45 seconds, or until fragrant.
Add the lentils, quinoa, and broth. Bring to a boil over high heat, then lower the heat, cover, and simmer for 25 minutes. If the curry is very thick, you can add 1⁄2 cup (120 ml) water to thin it slightly.
Add the greens, cover, and cookfor 5 minutes, letting the greens steam on top of the curry. Stir the greens in, then add the coconut milk and lime juice. Season with black pepper, then taste and adjust the seasonings if desired. Serve right away, with any additional toppings you like (fresh cilantro, toasted cashews, etc.).
- Leave a comment on this post with a recipe from the book you are excited to try.
- I’ll give you an extra entry if the email you use to comment is on my newsletter mailing list!
You have until 00:00 EST on February 15th to enter. I’ll draw a winner then and contact you via email! Anyone entering must have a United States mailing address.
Note: First-time commenters have their comment held for moderation (this is because I get literally 1,000 spam comments per day) so it may take some time for them to start showing up!
Disclosure: I received a complimentary copy of this cookbook for review. All writing and opinions are my own. Gena and her publisher are also generously providing the giveaway copy.