Curried Mixed Beans and Roasted Veggies with Quinoa

Curried Mixed Beans and Roasted Veggies with Quinoa

1 bag of mixed beans with lentils, pre-soaked and drained

1 32 oz box of chicken or veg stock

1 32 oz box of chicken or veg broth

1-2 eggplant

3 delicata squash

2 onion

3 carrot

1 sweet potato

3 peppers

1 bunch kale

3 cloves garlic, chopped

3-4 TBS olive oil

salt, to taste

pepper, to taste

2 TBS curry powder

1-2 tsp garam marsala

¼ to ½ c quinoa

1. cut up veg into bite-sized  pieces and toss with olive oil, salt and pepper.

Roast in 450 oven until caramelized about 30 minutes. Turn veg over about halfway through cook time. Make sure each side is nice and brown.  I use two pans and roast two sets. I use this time to soak the beans.

2. Add broth and stock to soaked beans and bring to boil, then turn down to simmer. Add 2 TBS curry powder and 1-2 tsp of garam marsala.

3. Add kale and chopped garlic. Add quinoa; cook for at least 15 minutes. After veg finished roasting add them. Season with salt and pepper to taste.

Serve with crusty bread.