Creamy Coconut Lentil & Quinoa Curry
Whip up this flavorful lentil curry featuring creamy coconut milk, sweet bell peppers, carrots, garlic, and ginger for a satisfying meal.
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
Instructions
- 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.
- Stir in the Thai red curry paste and curry powder, cooking for another minute until aromatic.
- 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.
- 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.
- Stir in kale and cook uncovered for another 5 minutes. Remove from heat and stir in lemon juice & zest, cilantro, and basil.
- 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. Allergens: Soybeans.
- 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. Allergens: Soybeans.