halfbakedharvest4.4
Simple Coconut Quinoa and Lentil Curry with Lime Mango.
It's healthy, vegetarian and can easily be made vegan! Simple goes with Monday like french fries and ketchup, or cookies and milk.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Heat the coconut oil in a large heavy bottomed pot set over medium heat. Once hot, add the red pepper and carrots, cook ⏱️ 2-3 minutes or until lightly charred on the edges. Add the garlic + ginger and cook ⏱️ 30 seconds. Add the thai red curry paste and curry powder, continue cooking for another minute or until the curry is fragrant. Slowly pour in the coconut milk, coconut water (or broth or just water) and fish sauce or soy sauce. Stir to combine and then bring the mixture to a boil. Once boiling, stir in the lentils and quinoa. Reduce the heat to a simmer, cover and cook for ⏱️ 20-25 minutes or until the lentils are tender and the quinoa soft. Stir in the kale and continue cooking, uncovered for another ⏱️ 5 minutes. Remove from the heat the and stir in the lemon juice + zest, the cilantro and basil.
coconut oil2 tablespoonsgarlic (minced or grated)2 clovesfresh ginger (grated)1 tablespooncurry powder (I like using spicy curry powder)1 tablespoons
2
Ladle the curry into bowls and top with mango. Drizzle the mango with lime juice + zest. Garnish the curry the with a dollop of greek yogurt, fresno chilies and almonds. Serve with fresh naan. EAT.
mango (sliced or chopped)1
Nutrition Facts
calories
1371 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
20 g
sugar Content
11 g
sodium Content
322 mg
protein Content
23 g
carbohydrate Content
77 g
saturated Fat Content
25 g
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