Coconut Quinoa And Lentil Curry

Ingredients

  • 2 tbsp coconut oil

  • 2 red bell peppers, chopped

  • 2-3 carrots, chopped

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 3 tbsp Thai red curry paste

  • 1 tbsp curry powder

  • 14 oz can full fat coconut milk

  • 4 cups vegetable broth

  • 1 Tbsp fish sauce or soy sauce

  • 1 cup green lentils, rinsed

  • 1 cup mixed red and white quinoa

  • 4 big handfuls of spinach

  • 1/2 lemon, juice + zest

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup fresh basil, chopped

  • 1 lime, zest + juice

  • greek yogurt

  • salt

Make

  1. Heat coconut oil in large heavy bottomed pot over medium heat. Add red pepper and carrots, cook 2-3 min
  2. Add garlic and ginger, cook 30 sec
  3. Add Thai red curry paste, curry powder, cook 1 min
  4. Pour in coconut milk, broth, fish sauce. Stir, bring to boil
  5. Stir in lentils and quinoa, reduce to simmer, cover and cook for 20-25 min or until lentils and quinoa done
  6. Add spinach, cook uncovered for 5 min
  7. Remove from heat. Add lemon juice + zest, cilantro and basil, lime juice + zest
  8. Salt to taste

TIME | 0.75 hours

YIELD | 8 servings

TAGS | Indian, Vegetarian

PAIR | Naan