This is the first time I made this dish but I actually really like the way it turned out and it was so easy.  I had pinned so many curry recipes on Pinterest and they all called for the same spices so I basically just took the three and created my own thing based on our favourite take out Indian. I still want to master a dal so subscribe to my blog so you don’t miss that one.

I personally would have love basmati rice but I didn’t have any.  This is something I highly encourage when making my recipes, if you don’t have something it calls for you can always substitute for something else you feel fitting.  Most of recipes are made to use up whatever we have in the fridge because I don’t like wasting food.  

If I were to make it again I would probably make it a little bit more spicy since I love spice! If I’m making spicy dishes I take out Harlow’s portion before adding the spice because I’ve learned (by accident) she doesn’t love spice. We went for Mexican while in Vancouver and I was so confused why she kept pushing her beans away until I realized they were spicy as heck. Whoops–lesson learned haha.  So once her dish is pulled out I make it as spicy as I like.

Since I am still learning how to document all my recipes and publishing them I am SO open to feedback. If you have any suggestions please let me know.

Thanks for being here guys and giving these dishes a try,


Serves 2
real flipping good
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
  1. 1 cup of quinoa
  2. 1 yellow onion chopped thin
  3. 3 cloves of garlic pressed
  4. 1 heaping handful of chopped kale
  5. 1 can of full fat coconut milk
  6. 1 handful of chopped fresh cilantro
  7. 1 can of crushed tomatoes
  8. 1 cup of lentils (I used red and brown, you can use whichever you prefer)
  9. Sea salt to taste
  10. 1 tsp of cardamom
  11. 1 tsp of cumin
  12. 1 tbsp of turmeric
  13. Juice from half of a lime
  14. 1 tsp of cayenne or 1 tsp of crushed red chilli peppers or 1 tsp of fresh jalapeño
  15. 3 tbsp of fresh ginger (I shred mine on a grader)
  1. Cook quinoa separately as directed.
  2. In a medium sized saucepan on medium heat, sauté the onion and garlic in a dash of olive oil or coconut oil.
  3. Add the tomatoes and coconut milk and mix until blended together.
  4. Add the lentils, spices, cilantro, ginger, lime juice and kale.
  5. Cook for a couple of minutes and then reduce heat to low and let simmer until lentils are soft.
  6. Serve over quinoa and add some cilantro if you want.
  1. I might have missed listing something in the directions. Just add everything to the coconut milk and tomatoes and it will be amazing. 🙂
  2. Also, I always boil my tomatoes for 15 minutes before to remove the bitter taste.
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