Red Curry with Vegetables

I am not proud of this picture, but it was all I could muster up after I completely forgot to snap some pictures while we were cooking and eating.  Do I get any slack for being pregnant?  That alone robs me of quite a few brain cells before we even get to the part about having an almost 2-year old entertaining me with periodic head injuries and a dazed husband with a nasty head cold.

Red Curry with Vegetables
1 tablespoon coconut oil
Medium onion, chopped
Medium turnip, chopped
1 1/2 tablespoons red curry paste (like this)
2 cloves garlic, minced
1 1/2 tablespoons fresh ginger, minced
1 tsp curry powder
1 tsp garam masala
1/2 tsp coriander
1/2 tsp turmeric (read about the amazing health benefits of turmeric here)
1/2 tsp red pepper flakes
1 tsp salt
1 can diced tomatoes, drained
2 cups cooked lentils
3/4 cup coconut milk
1 bunch of kale, sliced in thin strips (or chiffonade as the pros call it)
1/4 head of cabbage, sliced in thin strips
2 cups cooked quinoa (You can cook in the microwave!  Wooooo!)
1 tbsp lime juice
1/2 tsp cumin

Cook your lentils first; they take about 15 minutes.  About one cup dried lentils will equal out to two cups cooked.  Heat coconut oil over medium heat in large pot or dutch oven.  Add turnips and saute a couple minutes, add onion and saute until translucent.  Add in red curry paste, garlic, ginger and all spices and stir constantly (so it doesn't shellac itself to the pan).  Add in cooked lentils, tomatoes and coconut milk.  Cook for about 10-15 minutes.  This is probably a good time to cook your quinoa.  We did ours in the microwave which worked out beautifully.  Add kale and cabbage to pot and let cook down until both are soft, about another 3-4 minutes.   Just before serving, mix lime juice and cumin in with cooked quinoa.  Serve curry over the quinoa.

We added some Srirachi after we plated it up, which you could do while cooking.  Recommend keeping the heat neutral if you are sharing this meal with a toddler like we were!

This recipe was lovingly adapted from one by the blog Running to the Kitchen.