Ingredients:
- 2 tablespoons coconut oil (or other cooking vegetable oil, cooking wine, vegetable broth, or water)
- 2 red bell peppers (chopped)
- 2 to 3 carrots (chopped)
- 2 cloves garlic (minced or grated)
- 1 tablespoon fresh ginger (grated)
- 2 to 3 tablespoons Thai red curry past (I like to use 3)
- 1 tablespoon curry powder (I like using spicy curry powder)
- 1 14-ounce 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 to 4 big handfuls baby kale
- ½ a lemon (juice and zest)
- ¼ cup fresh cilantro and basil (chopped)
- For serving: 1 mango (sliced or chopped), fresh limes (sliced), plant-based yogurt or sour cream, Fresno chiles, almonds (slivered, sliced, or chopped)
Directions:
- Heat the oil (or other option listed) in a large heavy bottomed pot set over medium heat. Once hot, add the red pepper and carrots, cook 2 to 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 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 to 25 minutes or until the lentils are tender and the quinoa is soft.
- Stir in the kale and continue cooking uncovered for another 5 minutes.
- Remove from the heat and stir in the lemon juice and zest, the cilantro, and basil.
Ladle the curry into bowls and top with mango. Drizzle the mango with lime juice and 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).
Recipe adapted from halfbakedharvest.com
