Coconut Quinoa Curry
This vibrant one-pot vegan curry features a protein-rich blend of green lentils and quinoa simmered in a creamy, spiced coconut base. Complemented by fresh baby kale and topped with zesty lime-mango salsa, it provides a perfectly balanced and flavorful meal ideal for a cozy weeknight dinner.
Instructions
- 1
Heat coconut oil (2 tbsp) in a large heavy-bottomed pot over medium heat. Add bell peppers (2 red) and carrots (2.5), cooking for 3 minutes until lightly charred.
- 2
Stir in garlic (2 clove) and fresh ginger (1 tbsp) and cook for 1 minute until fragrant.
- 3
Add thai red curry paste (3 tbsp) and curry powder (1 tbsp), cooking another minute. Slowly pour in coconut milk (1 can), vegetable broth (4 cup), and soy sauce (1 tbsp). Bring the mixture to a boil.
- 4
Stir in green lentils (1 cup) and quinoa (1 cup). Reduce heat to a simmer, cover, and cook for 25 minutes or until lentils and quinoa are tender.
- 5
Mix in baby kale (3.5 handful) and continue cooking uncovered for 5 minutes.
- 6
Remove from heat. Stir in lemon (0.5 handful), fresh cilantro (0.125 cup), and fresh basil (0.125 cup).
- 7
Ladle into bowls. Top with mango (1 handful), fresh limes (1 handful), plant based yogurt (0.25 cup), red chillies (1 sprinkle), and almonds (0.25 cup). Serve with vegan naan (1 slice).
Nutrition Facts
Per portion