INGREDIENTS (serves 4)

250g mixed colour quinoa, washed

1 onion, chopped

2 cloves of garlic, finely chopped

2 courgettes, chopped into cubes

2 carrots, chopped

1 orange pepper, cut into pieces

4 handfuls of spinach

1 tin of green lentils, drained and washed

750ml organic veggie stock

1 tbsp coconut or rapeseed oil

1 tin of coconut cream

2 tbsp tomato puree

1 tbsp medium curry powder

A sprinkle of flaked almonds

Lime wedges to serve

Juice of 1 lime

Chilli flakes or fresh chilli to serve

Salt and pepper


Heat your oil in a large pan and sauté the onion until translucent.

Once the onion is soft, add garlic and curry powder and cook for a few minutes until the kitchen smells amazing.

Add tomato puree, mix well.

Add all other vegetables, coconut cream, pour in your quinoa and stock. Mix really well.

Turn hob to a medium heat and let your one-pot dish simmer for about 15 minutes. The quinoa will cook at about the same time as everything else. If you need more liquid just add water or a little more stock.

The quinoa is fully cooked when it puffs up. Just try it. Dark coloured quinoa is always a little more crunchy to taste.

Squeeze over lime juice, add chilli flakes and flaked almonds to serve.


  1. This is a great dish as there is limiting tasing up to do. I love a one-pot meal!
  2. Always make more and keep in the fridge or freeze ready to eat on another day.
  3. Add extra chilli for the adults but keep it mild if you want to feed a whole family.
  4. Use any veggies you have and that you know your family will eat.
  5. You can use white quinoa also which is a bit softer in taste. I like using mixed quinoa in this dish as it gives it a little more crunch.
  6. Always add lentils as it adds even more plant based protein to your meal. You could use red split lentils too.