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Coconut Lentil Quinoa Stew with Spinach
Created by: Howcan Team
Ingredients
- 1 cup of red lentils
- 1/2 cup of quinoa
- 1 can of coconut milk
- 3 cups of vegetable broth
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 2 cups of fresh spinach, chopped
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Rinse the red lentils and quinoa under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook for 5 minutes until the onion is soft and translucent.
- Add the cumin, turmeric, and paprika to the pot and stir for 1 minute to toast the spices.
- Pour in the coconut milk and vegetable broth. Add the red lentils and quinoa. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
- Once the lentils and quinoa are cooked and the stew has thickened, add the chopped spinach. Cook for an additional 5 minutes until the spinach is wilted.
- Season the stew with salt and pepper to taste.
- Serve the coconut lentil quinoa stew hot and enjoy!
The Coconut Lentil Quinoa Stew with added spinach has a rich history rooted in the vibrant flavors of South Indian cuisine. This hearty dish has been a staple in the region for centuries, known for its nourishing and wholesome qualities. Renowned chefs like Madhur Jaffrey and Sanjeev Kapoor have popularized this dish, infusing it with their own unique twists and techniques. The addition of spinach brings a delightful earthy flavor and a boost of nutrients to the stew, making it a favorite among health-conscious food enthusiasts. This dish has gained popularity in restaurants across the globe, with notable establishments in cities like Chennai, Bangalore, and Mumbai serving up their own delectable versions. For the best Coconut Lentil Quinoa Stew with added spinach, sourcing high-quality coconut milk, fresh spinach, and aromatic Indian spices is crucial. The balance of flavors and the creamy texture of the coconut milk are essential elements to get right. Additionally, some chefs recommend toasting the quinoa before adding it to the stew for a nutty undertone. Whether enjoyed at a bustling street food stall in India or at a top-rated Indian restaurant, this dish continues to captivate food lovers with its comforting warmth and exotic flavors.
45 min
4
350 calories
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