Spicy Lentil Quinoa Curry
Banh Xeo (Vietnamese Crepes)
Roasted Bok Choy
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup chopped mushrooms
- 1/2 cup chopped carrots
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1 cup dry green lentils
- 1/2 cup quinoa
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 tablespoon ground red chile pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon garam masala (Indian spice blend)
- 1 teaspoon ground turmeric
- 1 teaspoon salt, or to taste
- 1 dash ground black pepper, or to taste
- 1/4 cup milk
- 1 tablespoon butter
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes.
- Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes.
- Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.
Banh Xeo (Vietnamese Crepes)
- 1 cup rice flour
- 1/2 teaspoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1 cup coconut milk
- 1/2 cup water
- 2 tablespoons vegetable oil, divided, or as needed
- 2 tablespoons minced shallot
- 2 cloves garlic, minced, or more to taste
- 3/4 pound fresh shrimp, peeled and deveined
- 2 tablespoons fish sauce, or more to taste
- salt to taste
- 1 pound mung bean sprouts
- 4 lettuce leaves, or as needed
- Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
- Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
- Preheat oven to 200 degrees F (95 degrees C).
- Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
- Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
- Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.
Roasted Bok Choy
- 2 pounds baby bok choy, halved
- 2 tablespoons liquid amino acid (such as Bragg®)
- 4 teaspoons olive oil
- 6 slices fresh ginger
- 3 cloves garlic, sliced
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon fines herbs
- 1/2 teaspoon dried basil
- 1/8 teaspoon red pepper flakes
- freshly ground black pepper to taste
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
- Bake in the preheated oven until thickest ends of bok choy are tender,