Simple Coconut Quinoa and Lentil Curry with Lime Mango.
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (170)

Simple Coconut Quinoa and Lentil Curry with Lime Mango.

NUTRITION · PER SERVING35M COOK
CAL 40%·PRO 53%
CARBS 96G49% OF CAL
17G FIBER48G OTHER32G TOTAL SUGAR
FAT 38G43% OF CAL
28G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A coconut curry with quinoa, lentils, kale, and mango—topped with fresh cilantro and lime. Healthy, vibrant, and easily made vegan.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons coconut oil
  • 2 red bell peppers (chopped)
  • 2-3 carrots (chopped)
  • 2 cloves garlic (minced or grated)
  • 1 tablespoon fresh ginger (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) 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)
  • fresh limes, naan, greek yogurt, fresno chiles + almonds, for topping
PREP
10M
SODIUM
1044MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.