I have a different type of post today, a recipe review! With our days and evenings being so hectic lately, I haven’t had time to experiment and create new recipes in the kitchen. I’ve been really appreciating the one pot meals that don’t require much prep time. Once the ingredients are brought together, you can allow it to simmer away, while you go about your day. Recently I’ve been trying out recipes from the wonderful Vegan Richa blog site. Her website filled with easy and delicious Indian vegan recipes!
I was thrilled to come across this recipe blog site and eager to try so many of her mouth watering Indian inspired recipes. When Nick and I get take out, it’s almost always Indian food. We really like the variety of spicy dishes created with vegetables, beans or lentils, except we feel guilty knowing it’s contains plenty of oil, salt, and some times dairy products. Discovering the Vegan Richa blog has given me the chance to make many new Indian dishes at home easily and it’s satisfying to be in control of the oil and salt content, plus eliminating the dairy.
This Chickpea Lentil Quinoa Spinach Stew recipe I’ve made a few times now. It’s quick to assemble all the ingredients into a large pot and let it simmer until dinner time. First you cook the onions in a small amount of oil. While it’s cooking blend up the tomatoes, spinach, ginger, and garlic with milk of choice or water. When the onions are done, add the green sauce to the pot. Then dump everything else in, and stir well. Let it simmer for 20 minutes or longer and enjoy with a few preferred toppings! Its protein loaded, definitely filling, and simple enough to mix in your favourite add ins. I also love knowing it’s iron rich from the hidden spinach that gets pureed with tomatoes.
I haven’t made big changes to the recipe, as it’s great the way it is. But I do add in extra handfuls of spinach when pureeing, as well as two cups of diced red peppers or tomatoes. I left out the green chili as well so it wasn’t too spicy for Matti. Also just before dishing out I stir in 2 teaspoons of fresh lemon juice. Don’t forget that step! It really adds to the overall flavour. Also you’ll notice the amounts are doubled compared to Richa’s recipe to make sure we have leftovers for lunch the next day. Below is the recipe for how I make it. Matti eats his as is, Nick and I top our bowls with cashews and crushed chili peppers (or some srirracha). This recipe is now in the dinner rotation at our house. Thank you Richa for sharing your lovely creative recipes, I can’t wait to try many more!
- 1 tsp Coconut Oil
- 1 medium Red Onion, diced
- 2 Green Chili, finely chopped (*I omitted for kid friendly version)
- 2 tsp Garam Masala
- ½ tsp Cinnamon Powder
- ½ tsp Cardamom Powder (*I subbed with ¼ nutmeg & ¼ Cinnamon)
- 1 tsp Cumin Powder
- 4 large tomatoes
- 4 packed cups of spinach (add more if desired)
- 6 Garlic Cloves
- 2 inch Fresh Ginger, finely grated or 2 tsp Ground Ginger
- ¼ tsp Black Pepper
- 1 cup Coconut Milk, or Almond Milk
- ½ cup Red Lentils
- ½ cup Quinoa
- 3 cups cooked Chickpeas, or two 15 oz cans Chickpeas
- 2 cups Red peppers or tomatoes (or any other add ins you prefer)
- 3 cups Water
- 2 tsp Salt or to taste
- 1 tsp Coconut Sugar, or other sweetener
- 2 tsp Fresh Lemon Juice
- Cashews, chopped (omit for nut-free)
- Crushed Chili Pepper Flakes
- In a pan, add the coconut oil, onions, and green chili. Cook on medium heat for 5 minutes.
- Add the garam masala, cinnamon powder, cardamon powder, and cumin, to the pan. Cook while stirring for a minute longer.
- In a blender, add the tomatoes, spinach, garlic, ginger, pepper, and milk into a smooth sauce. Then pour into the pan.
- Add the lentils, quinoa, and chickpeas. Add the extra diced tomatoes or red peppers. Stir well.
- Add water, salt, and sugar. Cover and cook for 20 minutes.
- Stir in lemon juice and serve hot.
- Top each serving with cashews and crushed chili pepper flakes.