- 1 Pack SATVIKFOODS Quinoa Curry (Buy Here)
- 1 cup of red lentils*
- 1⁄2 cup of shredded coconut *
- 2 teaspoons of curry powder *
- 1 can of coconut cream
- 1⁄2 medium pumpkin
- 1 medium brown onion
- 2 medium cloves of garlic
- 1 small piece of ginger
- 1 small bunch of coriander
- 2 small chilli’s**
- 2 teaspoons of olive oil
- 2 cups of soy milk
*spice mix created by 3GREENMEALS (see pic)
1. GETTING STARTED
Finely dice the onion. Mince the garlic and ginger. Peel
And cut the pumpkin into large piece.
Finely dice the chilli’s.
Roughly chop the coriander.
2. COOK THE QUINOA
Heat 2 teaspoons of olive oil in the medium saucepan and add the packet of
Satvik Quinoa Curry. Sauté for 1-2 minutes over medium heat until aroma is
released and the quinoa is slightly golden. Add 2 cups of water and simmer on
medium heat for approx. 20 minutes until all the water is absorbed. Stir
occasionally. If using a rice cooker, use the large frypan to sauté first and then
3. STEAM THE PUMPKIN
While the quinoa is cooking, steam the pumpkin. Add 3⁄4 cup of water to a large
frypan and bring to boil. Once pan is full of steam, add the pumpkin and
distribute evenly. Steam for approx. 15 mins. until tender, then carefully pour
the water out and mash the pumpkin using a potato masher or fork.
4. COOKING THE LENTILS
While the pumpkin is steaming, cook the lentils. Heat 2 tablespoons of water in a
large saucepan and add the onion, ginger and garlic. Saute on medium heat for
2-3 minutes until onions are translucent. Now add the lentil mix, coconut cream,
and soy milk. Cook over low-medium heat for 20-25 minutes until the lentils are
tender but still retain body and texture. Stir occasionally to avoid lentils sticking
to the bottom of the saucepan.
Once the lentil have cooked, add the pumpkin puree and mix well.
5. FINISHING TOUCHES
Season the curry with 1⁄2 teaspoon of salt, or to taste. Serve over the quinoa
and add chilli and coriander if desired. Enjoy!