Red lentil curry with quinoa
Curry is one of Asian kitchen’s most versatile dishes. So why not change the rice with quinoa? This lentil curry is the good kind of spicy and the good news: it’s even better the day after! Leftover party!
Ingredients
300 gram quinoa tricolore200 gram dried red lentils
1 chili pepper
7 cloves garlic
1 thumb ginger
1 tablespoon kurkuma
1 tablespoon grinded cilantro
1 tablespoon 5-spices
800 gram canned tomato cubes
350 gram coconut milk
6 small naan breads
3 spring onions
1 bunch cilantro
2 tomatoes
2 tablespoons olive oil
this recipe is for 6 people
PREPARATION:
1) Cook the quinoa according to the package description.2) Finely chop the garlic, the ginger and the chili pepper.
3) Heat up the olive oil in a pan and fodder the kurkuma, the grinded cilantro and the 5-spices for 2 minutes.
4) Add the garlic, the ginger and the chili pepper. Fry for 3 minutes and add the tomato cubes.
5) Add 200 ml water and add the lentils. Cook the curry for 30-40 minutes and stir every few minutes.
6) Add the coconut milk when the lentils are fully cooked. Dice the tomatoes and add them to the pan. Season the curry with salt and pepper and softly cook for 10 more minutes.
7) Bake the naan bread according to the package description and chop up the cilantro and the spring onions.
8) Serve the quinoa withe the curry, the fresh herbs and a piece of naan bread.