Spicy lentil quinoa curry

    1 hour 10 min

    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.

    12 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 150g diced onion
    • 75g chopped mushrooms
    • 75g chopped carrots
    • 3 cloves garlic, minced
    • 1 litre vegetable stock
    • 250ml water
    • 200g green lentils
    • 85g quinoa
    • 2 tablespoons tomato puree
    • 2 tablespoons curry powder
    • 1 tablespoon chilli powder
    • 1 tablespoon ground cumin
    • 1 tablespoon ground ginger
    • 1 teaspoon cayenne pepper
    • 1 teaspoon garam masala
    • 1 teaspoon ground turmeric
    • 1 teaspoon salt, or to taste
    • 1 pinch freshly ground black pepper, or to taste
    • 60ml cream or milk
    • 1 tablespoon butter

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Heat oil in a large saucepan over medium heat. Add onion; cook and stir until softened, about 3 minutes. Mix in mushrooms, carrots and garlic; cook until flavours combine, about 2 minutes.
    2. Stir vegetable stock, water, lentils, quinoa, tomato paste, curry powder, chilli powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
    3. Stir butter and cream (or milk) into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.

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    Reviews in English (7)


    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)