Vegan Richa's Indian Kitchen
Prep: 20 minutes | Active: 15 minutes | Inactive: 30 minutes |
Serves 3 to 4
A one-pot meal with all the protein for the day, this stew came about one weekend when we wanted something warm and filling that was not dal or tofu or salad. Serve with flatbread or crackers. Omit the cashews to make it nut-free.
© 2019 Richa Hingle · Reproduced with permission. · (Recipe and photo from Vegan Richa’s Indian Kitchen, copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.)
You Will Need
Heat the oil in a skillet over medium heat. Add the onion and green chile, and cook until the onion is translucent, 5 to 6 minutes. Add the garam masala, cinnamon, cardamom, and cumin. Mix well, and cook for 1 minute.
In a blender, combine the tomato, spinach, garlic, ginger, peppercorns, and vinegar with 1 cup of water and blend into a smooth puree. Add the puree to the skillet and mix well. Add the lentils, quinoa, and chickpeas, and mix well. Add the salt, sugar, and 1 to 1 1/2 cups water. Cover and cook for 30 minutes over medium heat, or until the lentils and quinoa are cooked and the sauce does not taste of raw garlic. Stir once about halfway through. Mash a few of the chickpeas, then stir in the cashews. Taste and adjust salt and spices, if needed. Cook a few minutes longer for desired consistency. Serve hot, garnished with red pepper flakes and lemon juice.