Simple Coconut Quinoa and Lentil Curry with Lime Mango
Try this Simple Coconut Quinoa and Lentil Curry with Lime Mango recipe.
Try this Simple Coconut Quinoa and Lentil Curry with Lime Mango recipe.
- 2 tablespoons coconut oil
- 2 red bell peppers (chopped)
- 1 can full fat coconut milk
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced or grated)
- 1 tablespoons curry powder (i like using spicy curry powder)
- 4 cups coconut water or vegetable broth or water
- 1 tablespoon fish sauce or soy sauce if vegan
- 1 cup mixed red and white quinoa
- juice + zest from 1/2 a lemon
- 2-3 carrots (chopped)
- 2-3 tablespoons thai red curry paste (i like to u
- 1 cup green lentils (rinsed)
- 3-4 big handful baby kale
- 1/4 cup fresh cilantro + basil (chopped)
- 1 mango (sliced or chopped)
- 1 lime (zest + juice)
- naan greek yogurt, fresno chiles + almonds, for topping
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 27.2 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 23.528 g
- Serving Size 1 1 Serving (37g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 1.6048 g
- Calories 234 calories
Step-by-step
- 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.
- 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.
Simple Coconut Quinoa and Lentil Curry with Lime Mango: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, work deadlines, and the general chaos of family life, the thought of spending hours in the kitchen is often overwhelming. That's why I've become a huge fan of quick, easy, and flavourful recipes that don't compromise on nutrition. This Simple Coconut Quinoa and Lentil Curry with Lime Mango is a perfect example.
This curry is a revelation. It’s incredibly versatile, adaptable to whatever vegetables you have on hand, and comes together in under 30 minutes. The combination of creamy coconut milk, fragrant curry spices, and the bright acidity of lime and mango is simply divine. It’s the kind of meal that nourishes your body and soul, leaving you feeling satisfied and energized, ready to tackle whatever the day throws your way. The quinoa and lentils provide a hearty protein and fiber boost, keeping you full and satisfied for hours.
One of the best things about this recipe is its adaptability. Don't have kale? Spinach works just as well. Prefer chickpeas to lentils? Go for it! Feel free to experiment with different vegetables, like zucchini, bell peppers, or even cauliflower. The beauty of this curry lies in its simplicity – a blank canvas for your culinary creativity.
The vibrant colors alone make this dish a feast for the eyes. The deep orange of the carrots, the bright green of the kale, the sunny yellow of the mango – it’s a celebration of fresh, healthy ingredients. And let's not forget the aroma. The combination of coconut, curry, and lime fills your kitchen with a warm, inviting scent that promises a delicious meal to come. It’s the kind of smell that instantly relaxes you after a long day, reminding you of comfort and home.
Beyond its ease and deliciousness, this curry also allows me to incorporate more vegetables into my family’s diet. Getting my kids to eat their greens isn't always easy, but the creamy coconut sauce and subtly sweet mango hide the kale so well that even the pickiest eaters enjoy it. It’s a sneaky way to boost their nutrient intake without any complaints.
Serving this curry is always a highlight. I love ladling it into bowls, garnishing each with a dollop of creamy Greek yogurt, a sprinkle of crunchy almonds, and a few slices of fiery fresno chili for a touch of heat. The fresh naan bread is the perfect accompaniment, soaking up the delicious sauce and adding a satisfying textural contrast. This is a meal that truly brings the family together, fostering moments of connection and shared enjoyment around the table.
This recipe isn't just a weeknight dinner; it's a testament to the power of simple, healthy cooking. It's a reminder that nourishing meals don't have to be complicated or time-consuming. With a little planning and a handful of fresh ingredients, you can create a delicious and satisfying meal that will leave you feeling energized and ready to face whatever comes your way. So, the next time you're looking for a quick, healthy, and flavorful meal, give this Simple Coconut Quinoa and Lentil Curry with Lime Mango a try. You won't be disappointed.
Tips and Variations:
- Spice Level: Adjust the amount of Thai red curry paste to control the spiciness. Start with less and add more to taste.
- Protein Boost: Add cooked chicken, tofu, or shrimp for extra protein.
- Vegetable Variety: Feel free to substitute other vegetables based on your preference and availability.
- Make it Ahead: This curry tastes even better the next day, making it perfect for meal prepping.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this flavorful and healthy meal!
