Step 1

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until tender and translucent. Add the garlic and cook, stirring constantly, for 2 minutes.

Step 2

Stir in the salt, garam masala, turmeric, cumin, and red pepper flakes. Cook for about 45 seconds, or until fragrant.

Step 3

Add the lentils, quinoa, and broth. Bring to a boil over high heat, then lower the heat, cover, and simmer for 25 minutes. If the curry is very thick, you can add 1⁄2 cup (120 ml) water to thin it slightly.

Step 4

Add the greens, cover, and cookfor 5 minutes, letting the greens steam on top of the curry. Stir the greens in, then add the coconut milk and lime juice. Season with black pepper, then taste and adjust the seasonings if desired. Serve right away, with any additional toppings you like (fresh cilantro, toasted cashews, etc.).