Prep Time: 10 minutes

Serves: 4

Ingredients:

• 1/2 cup quinoa, rinsed & drained
• 1/2 cup lentils, rinsed
• 1 can (400ml) coconut milk
• 1 cup or can tomatoes (I like mashing fresh cherry tomatoes)
• 3 tbsp curry powder
• 2 tbsp coconut oil (or olive oil)
• 1/2 small cauliflower head, chopped into florets
• 1/2  medium onion, finely chopped
• 1 clove garlic, minced
• 1 carrot, diced
• 1 can (400g) chickpeas, drained
• 3 large handfuls of chopped  kale
• ½ tsp crushed red chili pepper
• salt and pepper
• 3-4 pinches of cilantro

Instructions:

1. In a medium saucepan, mix quinoa,lentils, coconut milk, diced tomatoes (with juice), curry powder and and bring to boil. Reduce the heat , cover saucepan and let simmer until quinoa is ready, about 15 minutes.
2. While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent, about 1 minute.
3. Add the carrots and cauliflower,season with salt, pepper and crushed red chili pepper, saute, then cover for about 4 minutes, stir occasionally.
4. Add the chickpeas and cook for another couple minutes.
5. Throw in the kale and cook until wilted, about a minute.
6. Mix the veggies with the quinoa/lentils, ,add salt to taste, and garnish with cilantro before serving.