Balanced Spicy Thai Green Lentil Curry

Put the quinoa in a sieve, then rinse well and drain (see Kitchen 101). Put the quinoa in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook, covered, for 12-15 mins until the water is absorbed and the quinoa is tender. Turn off the heat and stand, covered, for 5 mins.

Meanwhile, cut off the baby broccoli florets, then cut the stems into 1cm chunks. Coarsely chop the pak choy, keeping the stems and leaves separate. Crush or finely chop 1 garlic clove. Drain and rinse the lentils.

Heat 1 tbs vegetable oil in a medium deep frypan over high heat. Cook the garlic and curry paste, stirring, for 30 secs or until fragrant. Stir in the coconut milk, lentils and 160ml (⅔ cup) water and bring to the boil. Reduce the heat to medium-low and cook, covered, for 6 mins to develop the flavour.

Add the baby broccoli stems, pak choy stems, 2 tsp soy sauce and 2 tsp sugar to the curry and cook, covered, for 2 mins. Add the baby broccoli florets and pak choy leaves and cook, covered, for a further 2 mins or until the veggies are tender but still with crunch. Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the quinoa and lentil curry among bowls. Scatter over the peanuts and enjoy!

It’s important to rinse the quinoa well to remove the natural coating called saponin, which can make it taste bitter or soapy.