Simple Coconut Quinoa and Lentil Curry with Lime Mango + Video.

When the evenings turn a little chilly, this is the kind of dinner that warms you from the inside out. Creamy coconut, tender lentils, fluffy quinoa, and a bright lime-mango topping—it checks every cozy box.

It’s a one-pot situation with big flavor and simple steps, the kind you’ll make once and then on repeat all season.

Watch the How To Video Here:

Curry on a cold, cold Monday? That is just the BEST. I don’t know about you guys, but here in Colorado we have had some seriously cold weather since before Christmas. I feel like I am pretty much shivering at all times. I will not lie, it’s a little miserable. My dad walked into my house on Saturday and I was sitting on the floor, wrapped tightly in a blanket, with a sweatshirt and hat on, and my computer on my lap.

He looked at me and said, “what the heck are you doing?”.

Me: “working and fighting to stay warm”.

Dad: “why are you using your laptop?”.

Me: “because it acts as a personal lap heater”.

Dad: “why are you on the floor?”.

Me: “because the floor is heated”.

Dad: “Geeze”.

Me: “please don’t open the door…like ever again”.

And that was our little Saturday conversation…clearly I am a weird one, but hey it is kind of cool that my floors are heated, right?!? Win, win!!

Let’s have a quick chat about this healthy, vegan curry. While, vegan minus the greek yogurt, but I love greek yogurt so you know I had to include it in my own personal bowl. I also HAD to include some mango, because I’ve become obsessed with tropical fruits during these cold winter days. Prepare yourselves, there are more to come!!

But the curry! It’s simple, quick and delicious… and full of muscle-building protein and fiber! Can you say win, win…again?? YUP! This dish is also full of good for us veggies like baby kale, red bell peppers and carrots! Not to mention a heavy dose of ginger, lemon AND lime. I mean, we might as well just call this superfood curry!

Oh, and then there is also naan…yummy, soft and buttery naan! No this not is not vegan, and no this naan really has very little health benefits, but yes, this naan is incredibly delicious and clearly I love it! Maybe a little too much, but then it’s naan. It kind of deserves a lot of love, you know? It’s also perfect for dipping and scooping this yummy curry.

Sooo, what do you say? Maybe a little superfood curry for dinner tonight? It will make you all warm inside and leave you feeling energized, and healthy too! Sorry, I don’t mean to sound like an ad, but all is true, and I really cannot tell you how much I love this recipe.

It’s the ultimate, quick and healthy meal for a cold winter night! Seriously.

Oh, and if you are looking for me, I’ll be hiding in the blankets with a giant bowl of curry and a piece of naan the size of my face.

FAQ:

Can I use red lentils instead of green/brown?
Yes—red lentils cook faster and break down, giving a creamier, thicker curry. Expect a softer texture and adjust liquid as needed.

What kind of coconut milk works best?
Full-fat gives the richest, silkiest sauce; light coconut milk will be thinner. If using light, simmer a touch longer and taste-adjust salt and lime.

How do I control the spice level?
Bloom spices gently so they’re fragrant, then add heat in layers (chili, cayenne, or chili oil) and stop when it’s warm enough. If you overshoot, a splash of coconut milk and lime calms things down.

Can I make this ahead and freeze it?
Absolutely—this curry holds up well. Store in the fridge 3–4 days or freeze 2–3 months; reheat gently with a splash of liquid and finish with fresh lime before serving.

Take that Monday! 🙂

P.S. Happiest birthday to the world’s BESTEST mother ever. Hope you and Nonnie are brunching, shopping till you drop, lunching and having the best time!