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
Found this to taste rather authentic. Love all the textures and layers of flavors in this one. I have made this recipe multiple times. Great as it is but now I use the following modifications. I cut cayenne and chili powder in half. I've also found it be good cutting broth in half, eliminating water and using 28 ounces of diced tomatoes. Adding some celery and chickpeas gives it some extra substance. - 05 Feb 2019 (Review from Allrecipes US | Canada)
I thought this was great. I used brown lentils because that is what I had, and didn't add all the spice because my husband does not eat spicy food, but we both really enjoyed the flavors. - 10 Sep 2018 (Review from Allrecipes US | Canada)