For 2-4 Servings:
little oil for the wok
1-2 cloves garlic
1 tbs curry powder
1 dash of chilly powder (optional)
500g (abt 3 med) sweet potatoes peeled, cubed
150g (1.5 cups) summer squash
300 g (1.5 cups) ripe tomatoes, crushed (or canned)
3 tbs fresh parsley or cilantro, chopped
salt, pepper, salt free spice to taste
Heat water in a small pot and cook lentils until tender.
In another pot add quinoa and 1 cup of water cook until soft or water is absorbed, fluff with a fork.
In a wok or saucepan heat oil and saute onion and garlic until tranparent.
Add curry and chilli and let cook for another minute. Then add sweet potato and squash plus tomatoes. cook for about 20 minutes or until the squash is tender.
Add cooked quinoa and cooked and drained lentils and cook for 5 more minutes. Turn down the heat, add the fresh herbs and spices to taste. Let sit for another minute and serve garnished with fresh herbs. ©2012Sabineart.com