This simple coconut quinoa and lentil curry with lime mango is the perfect weeknight meal for anyone seeking a healthy, flavorful, and vibrant dish. It combines the creamy richness of coconut milk with hearty lentils and fluffy quinoa, brightened by tropical mango and zesty lime. Ideal for both beginners and experienced cooks, this lentil curry recipe offers a delightful balance of sweet, savory, and spicy notes. It’s a satisfying plant-based option that proves healthy eating can be incredibly delicious and visually appealing.

⏱ Time: 35 min
👥 Servings: 4-6
📊 Level: Easy
🥗 10 ingredients
Creamy Coconut Lentil & Quinoa Curry - lentil curry - Lentil curry: Whip up this creamy, flavorful coconut and quinoa curry in under 35 minutes. Healthy, vegan-

Creamy Coconut Lentil & Quinoa Curry

This simple coconut quinoa and lentil curry with lime mango is the perfect weeknight meal for anyone seeking a healthy, flavorful, and vibrant dish. It combines the creamy richness of coconut milk with hearty lentils and fluffy quinoa, brightened by tropical mango and zesty lime. Ideal for both beginners and experienced cooks, this lentil curry recipe offers a delightful balance of sweet, savory, and spicy notes. It’s a satisfying plant-based option that proves healthy eating can be incredibly d
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons coconut oil
  • 2 red bell peppers (chopped)
  • 2-3 carrots (chopped)
  • 2 cloves garlic (minced or grated)
  • 1 tablespoon fresh ginger (grated)
  • 2-3 tablespoons thai red curry paste
  • 1 tablespoon curry powder
  • 1 (14 ounce) can full fat coconut milk
  • 4 cups coconut water OR vegetable broth OR water
  • 1 tablespoon fish sauce or soy sauce if vegan

Method
 

  1. Heat the coconut oil in a large pot over medium heat. Add red bell peppers and carrots, cook for 2-3 minutes until lightly charred. Add garlic and ginger, cook for 30 seconds until fragrant.
  2. Stir in the Thai red curry paste and curry powder, cooking for another minute until aromatic.
  3. Slowly pour in the coconut milk, coconut water (or broth/water), and fish sauce (or soy sauce). Stir to combine and bring to a boil.
  4. Stir in the lentils and quinoa. Reduce heat to a simmer, cover, and cook for 20-25 minutes until lentils are tender and quinoa is soft.
  5. Stir in kale and cook uncovered for another 5 minutes. Remove from heat and stir in lemon juice & zest, cilantro, and basil.
  6. Ladle curry into bowls. Top with fresh mango, a drizzle of lime juice, and optional garnishes like Greek yogurt, chilies, and almonds. Serve with naan. Enjoy!

Notes

– Use full-fat coconut milk for the creamiest texture.
– Adjust the amount of curry paste to your spice preference.
– For a vegan version, ensure you use soy sauce instead of fish sauce.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Use full-fat coconut milk for the creamiest texture.
  • Adjust the amount of curry paste to your spice preference.
  • For a vegan version, ensure you use soy sauce instead of fish sauce.

This vibrant lentil curry is a versatile dish; feel free to add other vegetables or spices to make it your own. Enjoy this taste of tropical paradise!

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