It’s finally summertime around here with the temperatures rising, sun shining, and the Farmer’s Market pumping!
After a big bike ride, we stopped off at the Whistler Farmer’s Market with spices on my mind. Maison Coté always has a crazy variety of unique spices. I can never buy just one. With 3 bags of spices in my camelback, my brain started buzzing with ideas on the ride home.
This recipe puts the mango-curry spice to good use, and is incredibly easy for a weekday dinner, plus the flavours just get better when you store it for left overs.
If you don’t have access tothe Mang0-Curry mix, this is what it is made of: madras curry, basil, oregano, pepper, onion, sea salt, mango andcelery seeds.
I would mix as many of these spices together as you have, and go heavy on the curry, and this will suffice and taste delicious.
-Red Lentils pack a ton of fibre to feed all that good bacteria in your micro-biome.
-Quinoa is a complete protein with all essential amino acids. It also has tons of antioxidants and is gluten-free.
-Curry spice includes turmeric which combats disease and boosts your immunity by providing ant-inflammatory benefits.
Prep time about 30 minutes
-1 sweet onion, diced
-3 big carrots, diced
-10 crimini mushrooms, sliced
-3 garlic cloves, minced
-4 tbsp curry spice mix
-3 tbsp coconut sugar
-1.5 cups red lentils, dry
-4 cups water
-small pack of cherry tomatoes
-1 cup quinoa (to serve lentils on top of)
-arugula for garnish
- In a deep pan, sauté onion, mushrooms, carrot, garlic, curry spice, coconut sugar in water until onions are translucent. The trick with sautéing with water is to just add a little and keep an eye on it so it doesn’t evaporate, then add more if needed.
- Add lentils and water, bring to a boil then stir and simmer for 15 minutes
- Cook quinoa (1 cup quinoa, 1 3/4 cup water in pot, bring to boil, simmer for 12-15 minutes)
- Add cherry tomatoes to lentils, let simmer another few minutes
- Serve it up! Quinoa first, lentil curry on top, with freshly chopped arugula.