By: Karen Webster
- 2 tablespoons coconut oil (other cooking vegetable oil, cooking wine, vegetable broth, or water)
- 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 ounces) can full-fat (or low-fat) coconut milk
- 4 cups coconut water OR vegetable broth OR water
- 1 tablespoon plant-based fish sauce or soy sauce
- 1 cup green lentils (rinsed and drained)
- 1 cup mixed red and white quinoa (rinsed and drained)
- 3-4 big handful baby kale
- 1/2 a lemon (juice + zest)
- 1/4 cup fresh cilantro + basil (chopped)
To serve: 1 mango (sliced, chopped), fresh limes (sliced), plant-based yogurt or sour cream, Fresno chiles, almonds (slivered, sliced, or chopped)
- Heat the oil (or options listed) in a large heavy bottomed pot set over medium heat. Once hot, add the red pepper and carrots, cook 2-3 minutes or until lightly charred on the edges.
- Add the garlic and ginger and cook 30 seconds.
- Add the Thai red curry paste and curry powder, continue cooking for another minute or until the curry is fragrant.
- Slowly pour in the coconut milk, coconut water (or broth or just water) and plant-based fish sauce (or soy sauce). Stir to combine and then bring the mixture to a boil. Once boiling, stir in the lentils and quinoa. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until the lentils are tender and the quinoa soft.
- Stir in the kale and continue cooking, uncovered for another 5 minutes.
- Remove from the heat and stir in the lemon juice + zest, the cilantro, and basil.
Ladle the curry into bowls and top with mango. Drizzle the mango with lime juice + zest. Garnish the curry with a dollop of plant-based yogurt or plant-based sour cream, fresno chilies, and almonds. Serve with fresh naan (or gluten free option). EAT.
Recipe adapted from halfbakedharvest.com