This flavourful vegetarian Indian-style curry is made with mushrooms, carrots, lentils, quinoa and lots of mouthwatering spices, including garam masala. It is very adaptable and can be made with whatever veggies you happen to have at whatever spice level you prefer. Leave out the butter and cream to make it vegan - it will still taste great.
This was delicious and so easy to make. It is the first quinoa recipe I made for my kids and they loved it. I changed some of the veggies, but I followed the spices and method. Excellent reheated. Thank you for the recipe. - 31 Jul 2016
Extremely good texture and flavor. Like others I substituted chicken stock for water yo add flavor. This recipe is spicy HOT, to hot for my wife who doesn't mind medium hot, it calms down a bit overnight but I'll definitely cut way back on the Cyan pepper next batch. - 12 Apr 2017 (Review from Allrecipes US | Canada)
My husband and I loved how spicy it was. It was also easy to make-all in one pot! I forgot the tomato paste, and didn't have 1 cup of mushrooms. I added more carrots and some red peppers. When I make it again, I might add even more veggies. Great combo of spices. thanks for sharing this recipe - 14 Nov 2016 (Review from Allrecipes US | Canada)