A fragrant, Indian-inspired one-pot stew where a silky spinach–tomato purée simmers with lentils, quinoa, and chickpeas for deep, curry-warmed flavor. It’s hearty, protein-packed, and finished with crunchy cashews and cool, creamy dairy-free yogurt.
Rinse and drain the red lentils and quinoa; drain the chickpeas and set aside.
Heat the oil in a deep skillet over medium heat. Add the red onion and green chili and sauté for 5 minutes until softened.
Stir in the garam masala, cinnamon, cardamom, and cumin; cook for 1 minute until fragrant.
Meanwhile, blend the tomatoes, spinach, garlic, ginger, and black peppercorns with 1/2 cup water (or stock) into a smooth purée.
Pour the spinach–tomato purée into the skillet and mix well.
Add the lentils, quinoa, and chickpeas; stir to combine.
Add salt, sugar, and the remaining 1 1/2 cups water (or stock). Mix, cover, and cook for about 20 minutes, stirring once midway, until lentils and quinoa are tender.
Stir in the chopped cashews. Taste and adjust salt and spices. Add water or non-dairy milk as needed for a soupier consistency and bring back to a gentle boil.
Serve hot with desired garnishes (non-dairy yogurt or cream, crushed red pepper flakes, extra cashews or hemp seeds) and bread, crackers, flatbread, or naan for dipping.