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)
- 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
- Flaked almonds
What to do:
- Roughly dice the sweet potato and get them roasting in the oven.
- Heat the onion and garlic in oil, add curry powder and stir till browned.
- Throw in lentils, coconut milk, tomatoes and stock and bring to the boil.
- Add quinoa and then simmer till it is all absorbed and the quinoa is no longer crunchy. This takes about 10 minutes or so.
- 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.
- 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.