Home » Recipes » Simple Coconut Quinoa and Lentil Curry with Lime Mango.

Simple Coconut Quinoa and Lentil Curry with Lime Mango.

  • Preparation time:. 10 minutes
  • cooking time: 25 minutes
  • Total time: 35 minutes

Yield: for 4


  • 2 tablespoons coconut oil
  • 2 red peppers, chopped
  • 2-3 carrots, chopped
  • 2 cloves garlic, minced or grated
  • ginger

  • 1 tablespoon fresh grated
  • 2-3 tablespoons of red Thai curry paste (I like to use 3)
  • 1 tablespoon curry powder (I like to use hot curry powder)
  • 1 (14 oz ounce) can coconut milk filled fat
  • 4 cups coconut water or vegetable stock or water
  • fish sauce 1 tablespoon soy sauce or vegan
  • 1 cup green lentils, rinsed
  • 1 cup mixed red and white quinoa
  • 04.03 large handful baby kale
  • + juice zest 1/2 lemon
  • 1/4 cup fresh cilantro + basil, chopped
  • 1 mango, sliced ​​or chopped
  • 1 lemon zest + juice
  • naan fresh, Greek yogurt, fresno peppers + almonds to the top

heat the coconut oil in a large heavy bottomed pot over medium heat . Once hot, add the red pepper and carrots, cook 2-3 minutes or until lightly charred at the edges. Add ginger + garlic and cook 30 seconds. Add the curry paste and Thai red curry powder, continue cooking for a minute or until the curry is fragrant. Slowly pour the coconut milk, coconut water (or broth or just water) and fish sauce or soy sauce. Stir to mix and then bring the mixture to a boil. Once boiling, add the lentils and quinoa. Reduce heat to simmer, cover and cook for 20-25 minutes or until lentils are tender and soft quinoa. Add the kale and continue cooking, uncovered for another 5 minutes. Remove from heat and stir in the lemon juice + zest, cilantro and basil.


Serve curry bowls and top with mango. Spray handle with lemon juice + zest. Garnish the curry with a dollop of Greek yogurt, fresno peppers and almonds. Serve with fresh bread. EAT.

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