Simple Coconut Quinoa and Lentil Curry with Lime Mango.

Ingredients

• 2 tablespoons coconut oil
• 2 red bell peppers, chopped
• 2-3 carrots, chopped
• 2 cloves garlic, minced or 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 ounce) can full fat coconut milk
• 4 cups coconut water OR vegetable broth OR water
• 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
• 1 lime, zest + juice
• fresh naan, greek yogurt, fresno chiles + almonds, for topping

Directions

1. Heat the coconut oil in a large heavy bottomed pot set over medium heat.
2. Once hot, add the red pepper and carrots, cook 2-3 minutes or until lightly charred on the edges.

Add the garlic and cook 30 seconds.

1. Add the thai red curry paste and curry powder, continue cooking for another minute or until the curry is fragrant.
2. Slowly pour in the coconut milk, coconut water (or broth or just water) and fish sauce or soy sauce.
3. Stir to combine and then bring the mixture to a boil.

Once boiling, stir in the lentils and quinoa.

1. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until the lentils are tender and the quinoa soft.
2. Stir in the kale and continue cooking, uncovered for another 5 minutes.
3. Remove from the heat the and stir in the lemon juice + zest, the cilantro and basil.
4. 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.
5. Serve with fresh naan.
6. EAT.