When I stumbled upon this photo online I knew I just had to try this recipe! Simple Coconut Quinoa and Lentil Curry with Lime Mango by the fabulous blog 0 Half Baked Harvest. You are in and out of the kitchen in less than an hour with a fabulous fragrant curry dish with an array of healthy ingredients – my kind of dish!
Here’s a peek at the recipe ingredients. Just click HERE for the full recipe
And sure to explore this wonderful blog for recipes and amazing photos that will lure you in! Half Baked Harvest is the brainchild of Tieghan – “I have been reading food blogs since I was 13. I began cooking at the age of 15, soon after my mom had my little sister, Asher. At first my dad and I took turns making dishes but I loved seeing the reactions from my parents and siblings and eventually I took over full-time. The kitchen has since become my domain and I not only make all meals there, but stock it as well. And when I say stock the kitchen I mean it. Five picky brothers, a little sister and two busy parents all make up my family.”
Simple Coconut Quinoa and Lentil Curry with Lime Mango / HalfBakedHarvest.com
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
Click HERE for the full recipe
