Spicy lentil and quinoa risotto

1 Heat the oil in a large saucepan over a medium-low heat. Add the onion, garlic and ginger and cook for 5–8 min, stirring frequently, until softened.

2 Add the turmeric, cumin, garam masala and crushed and red chillies, then cook for 30 sec. Add the tomatoes, potatoes, lentils and 2 2/3 cups of the stock, then bring the mixture to a gentle boil. Reduce the heat and simmer for 30 min or until the liquid is absorbed.

3 Add 3/4 cup of the stock with the quinoa, then simmer for 10 min. Add more stock, if needed, to prevent the quinoa becoming too dry. Add the broccoli and kale and continue cooking for 5 min or until the quinoa is tender and translucent. Stir in the lemon juice and coriander, then ladle into 4 serving bowls.