Doesn’t everything in the title of this recipe make you want to run outside and tell the world that you are hip, cool, and healthy? Sometimes I think anytime I put “quinoa” in a recipe I am stamping myself as a health food consultant. Then, I remind myself that there is sausage in the fridge just waiting to jump in a pan.
This recipe comes from the bounty that I get every two weeks from Dominion Harvest. It’s a culmination of a couple of deliveries of onions, bell peppers, and tomatoes. Every delivery is a surprise. Some weeks I’m stuck on how to use up the ingredients before they whither away in storage. This week, I was bound and determined to stuff as many of the fresh veggies as I could into one dish. Welcome to Curryville.
I adore curry spices. I love their fragrance, their multi-layered flavors, and their beautiful colors.
When I say small dice, I mean it. You want your onion and pepper to be around the same size as your lentils.
- 1½ cup lentils
- 3¾ cups water, divided
- 2 bay leaves, divided
- ½ tsp ground coriander seeds
- ½ tsp garam masala
- 1 tsp madras curry powder
- ½ tsp tumeric
- ¼ tsp cayenne
- 1 cup small diced red bell pepper
- 1 cup small diced green bell pepper
- 4 tbsp butter, divided
- 1 cup small diced onion
- 3 chopped garlic cloves
- 1 tbsp chopped ginger root
- 2 tbsp red curry paste
- 1 can coconut milk
- 2 cups peeled and diced tomatoes
- 1 tbsp fish sauce
- 1 tbsp honey
- ¾ tsp salt, divided
- 1 cup quinoa, rinsed
- After rinsing your lentils (I used green), pop them and 2 and ½ cups of water into a pot with 1 bay leaf. Set the burner to high, bring the lentils to a boil, then reduce to a simmer and cook for 15 minutes. You are not fully cooking the lentils here, they will finish in the curry.
- Gather your spices: garam masala, curry powder, tumeric, and cayenne. In a large pan big enough to hold all the ingredients except the last on, toast your spices for 30 seconds until they are fragrant.
- Add 2 tbsp. of butter. When melted, add the garlic and ginger and saute for 30 seconds to 1 minute careful to not let the garlic burn.
- Add the onions and peppers and saute for 5 minutes or until the onions become transparent.
- Add the curry paste and tomatoes and stir for 2-3 minutes.
- Stir in the fish sauce, honey, ½ salt, and 1 bay leaf.
- Drain the lentils (after 15 minutes of simmering) and add them and the coconut milk (I used lite). Stir to make everything happy.
- Reduce the heat to a simmer and let this cook, uncovered and stirring occasionally, for 20 minutes.