Simple Coconut Quinoa and Lentil Curry with Lime Mango.

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 tablespoons coconut oil

3 carrots (chopped)

2 cloves garlic (minced or grated)

1 tablespoon fresh ginger (grated)

2-3 tablespoons thai red curry paste (I like to use 3)

1 tablespoons curry powder (I like using spicy curry powder)

1 (14 ounce) can full fat coconut milk

4 cups coconut water OR vegetable broth (2 cubes)

1 tablespoon fish sauce or soy sauce if vegan

1 cup green lentils (rinsed)

1 cup mixed red and white quinoa

3-4 big handful baby kale

juice + zest from 1/2 a lemon

1/4 cup fresh cilantro + basil (chopped)

1 mango (sliced or chopped)

fresh limes, naan, greek yogurt, fresno chiles + almonds, for topping

Directions

Heat the coconut oil in a large heavy bottomed pot set over medium heat. Once hot, add the 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.

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.

Nutrition

• Calories: 1371 kcal
• Total Fat: 32 g
• Saturated Fat: 25 g
• Sodium: 322 mg
• Total Carbohydrate: 77 g
• Dietary Fiber: 20 g
• Total Sugars: 11 g
• Protein: 23 g