Red Lentil Curry Bowl
A delicious Red Lentil Curry Bowl that is warm and comforting. So easy to make and completely vegan, gluten-free, and packed with all the tasty spices.
Ingredients
- RED CURRY LENTILS
- 2 cups dried red lentils
- 1 yellow onion chopped
- 2 garlic cloves chopped
- 1¼ cups canned coconut milk
- 3 cups water
- 1½ tbsp ground ginger
- 1 tsp yellow curry
- salt and pepper to taste
- ½ tsp cumin
- ½ tsp turmeric
- 2 tbsp olive oil
- QUINOA
- 1½ cups quinoa cooked
- VEGETABLES
- 1 jeweled sweet potatoes cut into 1/2-inch thick moons
- 5 long carrots peeled, sliced lengthwise, then in half
- 1 russet potato roughly peeled, and cut into 1/2-inch thick moons
- 1/2 tsp garlic powder
- 8 cups swiss chard
- salt and pepper to taste
- 2 tbsp olive oil
- SPICED TOMATO SAUCE
- 2 pints or containers of cherry tomatoes
- 1 tsp ground cumin
- 1 tsp ground cinamon
- ½ tsp ground ginger
- 1 tsp coconut sugar
- 2 tbsp cilantro
- 2 tbsp fresh lime juice
- 1 tsp olive oil
- salt and pepper to taste
- COCONUT YOGURT
- 2 containers of plain culina yogurt or any coconut yogurt
- 2 tsp cilantro minced
- 2 tsp mint minced
- ½ lime grated and juiced
- salt for taste
Instructions
- Preheat oven to 400°
- Cook the quinoa according to the package. Seta side.
- For the coconut yogurt: In a small bowl, whisk together all the ingredients and store in the fridge until ready to serve.
- For the Spiced Tomato Sauce: on baking sheet, add all the ingredients and roast in the oven for about 25-30 minutes. Remove and add them to a blender and blend until smooth. Set aside.
- On another large baking sheet, add all the vegetables EXCEPT the chard, 1 tbsp of olive oil, salt, pepper, and toss together. Spread on the baking sheet and roast for about 15-20 minutes.
- For the Red Lentil Curry: In a medium pot set to medium heat, add the onions and olive oil and sautee for about 5 minutes. Next, add in the garlic and toss for 30 seconds. Add in the lentils, coconut milk, ginger, and all the remaining ingredients, bring to a boil, reduce the heat to low, and simmer for about 15 minutes.
- Lastly, in a large skillet set to medium heat, add the remaining 1 tbsp olive oil, cook the swiss chard and season with garlic powder, salt and pepper. Sautee for about 5 minutes or until soft.
- To serve, add your quinoa in a large bowl, then top with the lentils, and and roasted veggies. Add the chard and top with the spiced tomato sauce and cocnut yogurt. Serve and enjoy!