Name: Coconut Quinoa Curry
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp coconut oil (unrefined); 2 null red bell peppers (chopped); 2.5 null carrots (chopped); 2 clove garlic cloves (minced or grated); 1 tbsp fresh ginger (grated); 3 tbsp thai red curry paste (authentic style); 1 tbsp curry powder (spicy variety); 1 can coconut milk (full fat (14 ounce)); 4 cup vegetable broth (or coconut water); 1 tbsp soy sauce (vegan substitution for fish sauce); 1 cup green lentils (rinsed); 1 cup quinoa (mixed red and white); 3.5 handful baby kale (big handfuls); 0.5 handful lemon (juice and zest of half); 0.125 cup fresh cilantro (chopped); 0.125 cup fresh basil (chopped); 1 handful mango (sliced or chopped); 1 handful fresh limes (for drizzling); 1 slice vegan naan (for dipping); 0.25 cup plant based yogurt (vegan substitution for greek yogurt); 1 sprinkle red chillies (fresno style); 0.25 cup almonds (topped)

Instructions

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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).