4medium carrots, peeled and cut into 1/2-inch pieces
1cupred lentils, rinsed
1small red bell pepper, seeded and cut into 1/2-inch pieces
1-2/3cupslight coconut milk, 13 to 14 ounce can
Salt and freshly ground black pepper
1/2lbkale, stemmed and chopped
3 to 4scallions, chopped
1-1/2tablespoonsfreshly squeezed lemon juice
Place the quinoa and water in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the quinoa is tender, 10 to 12 minutes. Remove from the heat, fluff with a fork and set aside.
Combine the curry powder, cumin, coriander, cinnamon, cayenne and sugar in a small bowl. Set aside.
Melt the butter over medium heat in a large saucepan. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and ginger, sprinkle with the spice mixture and sauté until fragrant, 2 to 3 minutes longer.
Stir in 1-3/4 cups of the vegetable broth and bring the mixture to a slow simmer. Add the tomato paste, stir until blended, then add the carrots and continue simmering for 2 minutes.
Add the lentils and continue cooking until tender and nearly all of the liquid is absorbed, 8 to 12 minutes. If you find the liquid is evaporating too quickly, reduce the heat and add a little extra broth.
Add the bell pepper, stir in the coconut milk and season to taste with salt and pepper. Continue cooking, stirring often, for an additional 2 minutes, then add the kale and combine well.
Continue cooking until the kale is wilted and tender, 2 to 3 minutes. Add the scallions along with the reserved quinoa. You may need to add a little extra broth at this point as well.
Taste and adjust the seasonings and continue cooking just long enough for the quinoa to heat through. Stir in the lemon juice and remove from the heat.
Spoon individual portions into shallow bowls, garnish with a sprinkle of chopped scallions and serve alongside toasted naan if desired.