Mid week dinners are pretty much my least favourite meal to prepare. Typically the hours between 5pm and 7pm are chaotic, and if I haven’t planned ahead (I have never planned ahead), I find preparing a nutritious meal in a hurry can be a little overwhelming.

However, this recipe has become a mid week go-to. It grew out of a coconut pumpkin soup recipe that I used to make, and turned into more of a quinoa, sweet potato stew.  It is super easy to prepare, doesn’t need constant stirring or supervision, and actually looks pretty fancy-pants when its all done (if you ask me).

Also for this little vegetarian family lentils, spinach and quinoa all in one go is pretty much all of the things I ever hoped and dreamed for – in one meal. And, the kids don’t totally hate it.

Well the 3 year old hates it, but she isn’t happy with anything that isn’t Weetbix, noodles or sushi.

Generally, we have most of these ingredients on hand and if we don’t, I improvise. Also, this is a good time to note that I rarely cook with precision, I’m a chuck-it-together-and-hope-for-the-best, kind of girl.

What you need:

  • A large sweet potato
  • Oil (coconut is good, but olive also works)
  • Onion (red if I have it, but brown also works)
  • Garlic
  • Keens curry powder (I use about a tablespoon)
  • 1 tin of Lentils (rinsed)
  • 1 tin of coconut milk
  • Veggie stock (3ish cups)
  • 1/2 Cup Quinoa (rinsed)
  • Chopped tomatoes (cherry if I have them, but half a tin of diced tomatoes also works)
  • Baby Spinach
  • Coriander
  • Flaked almonds
  • Lemon.

What to do:

  1. Roughly dice the sweet potato and get them roasting in the oven.
  2. Heat the onion and garlic in oil, add curry powder and stir till browned.
  3. Throw in lentils, coconut milk, tomatoes and stock and bring to the boil.
  4. Add quinoa and then simmer till it is all absorbed and the quinoa is no longer crunchy. This takes about 10 minutes or so.
  5. At this point I usually take it off the heat and let it sit for 5 or so minutes while I round up the troops.
  6. Before serving, mix through a few handfuls of baby spinach, top with roasted sweet potato, fresh coriander, almonds and a wedge of lemon.

Totally yum, and quick and healthy and is just as delish (actually probably even better) reheated for lunch.