Simple Coconut Quinoa and Lentil Curry with Lime Mango
It's healthy, vegetarian and can easily be made vegan! Simple goes with Monday like french fries and ketchup, or cookies and milk.
It's healthy, vegetarian and can easily be made vegan! Simple goes with Monday like french fries and ketchup, or cookies and milk.
- 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)
- fresh limes naan, greek yogurt, fresno chiles + almonds, for topping
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 6.8 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 5.882 g
- Serving Size 1 1 Serving (9g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.4012 g
- Calories 59 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. Weeknights are a whirlwind of school pick-ups, homework help, and the never-ending cycle of laundry. But I've discovered a secret weapon in my arsenal against dinnertime stress: quick, flavorful, and healthy one-pot wonders. This Simple Coconut Quinoa and Lentil Curry with Lime Mango is my absolute go-to. It's packed with nutrients, tastes amazing, and comes together in under 30 minutes – a lifesaver on those crazy busy evenings.
The beauty of this recipe lies in its simplicity. No complicated techniques or hard-to-find ingredients are required. I usually keep the pantry stocked with canned coconut milk, quinoa, and lentils – staples that always come in handy. The vibrant flavors of the curry powder, ginger, and garlic dance beautifully with the sweetness of the mango and the tanginess of the lime. It’s a symphony of taste in every spoonful. I often double the recipe because leftovers are just as delicious the next day, making lunch a breeze.
The curry is incredibly versatile too. Feel free to adjust the spice level to your preference, adding more or less curry powder depending on your taste. You can also experiment with other vegetables – spinach, peas, or bell peppers would all work wonderfully. If you're following a vegan diet, simply omit the Greek yogurt or substitute it with a vegan alternative. For a gluten-free option, ensure your naan bread is also gluten-free.
Beyond being a quick and easy weeknight dinner, this curry is a fantastic way to introduce healthy and flavorful vegetarian options to your family. My kids absolutely adore it, and I love knowing they’re getting a nutritious and satisfying meal. It’s a perfect balance of comfort and health, something I strive for in all my cooking endeavors. This recipe is more than just a meal; it's a little slice of happiness in the midst of a busy week.
Beyond the Recipe: A Touch of Mindfulness
Cooking, for me, is more than just preparing a meal; it's a form of self-care. It's a time to disconnect from the daily grind and focus on the present moment. The rhythmic chopping of vegetables, the fragrant steam rising from the pot – these simple actions bring a sense of calm amidst the chaos of life. This curry, in particular, evokes feelings of warmth and comfort, reminding me of simpler times. The vibrant colors and fresh ingredients remind me of the abundance of nature, providing a much needed visual and emotional boost.
I encourage you to embrace the mindful aspect of cooking. Put on some soothing music, take deep breaths, and allow yourself to be fully present as you prepare this delicious curry. The experience of cooking, as much as the meal itself, will nourish your soul. This recipe is a reminder to find joy and peace even in the midst of the busiest days. So, grab your ingredients, and let's create some magic in the kitchen!
Serving Suggestions and Variations:
While serving this curry with naan is a classic combination, you can also try it with other accompaniments. Brown rice, quinoa, or even cauliflower rice make excellent alternatives. For a lighter option, skip the naan altogether.
Feel free to experiment with different toppings. A sprinkle of toasted coconut flakes adds a delightful crunch, while a dollop of plain yogurt or a squeeze of extra lime juice adds a refreshing tang. Chopped cilantro, basil, or even some finely diced red onion can also elevate the flavor profile. The possibilities are endless!
This Simple Coconut Quinoa and Lentil Curry with Lime Mango is more than just a recipe; it's a testament to the power of simple, wholesome ingredients and the joy of creating something delicious and nourishing for yourself and your loved ones. Enjoy!
