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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.
Simple Coconut Quinoa and Lentil Curry with Lime Mango.
Servings: 4 Servings
Calories Per Serving: 1371 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- Heat the coconut oil 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 + 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 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 the 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 the with a dollop of greek yogurt, fresno chilies and almonds. Serve with fresh naan. EAT.
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!
This post was originally published on January 11, 2016
Made this tonight! It’s so easy and amazing. I didn’t use any of the toppings (didn’t have them) and didn’t feel like I was missing a thing 🙂 Ended up only using about 3/4 of a can of coconut milk too. I feel like this recipe is so adaptable.
I can almost taste this curry! I think you elevate the combination of cooking and photography into a whole new category of art. I am a great admirer.
Greetings from Amsterdam.
Thank you so much!
Oh my goodness, this curry is heaven! I made it tonight for dinner, wow… The lime mango gives it such a nice touch, something unexpected. Will definitely save in my fave recipes folder!
I should use the yellow curry powder, right? I’m not aware of any other kind, I just have never mixed the Thai curry paate with the curry powder. Thanks!
Hey Ciara, yes, yellow curry powder. Hope you love this!
Wow! Who knew lentils could ever taste this good?!? So blown away! Happy house! Yum yum yum!!
So simple and eSy, all pantry staples except mango, came out great (though no basil on hand). Kids in particular really liked it. Not soicy enough for adults, will add all 3 tbsp of curry paste next time.
So happy you loved this! Thanks Lori! Have a great weekend!
What kind of curry paste do you use? Making this tonight and will report back.
Hey Lori! I use Thai Kitchen’s Red Curry Paste. Hope you love this!
This will definitely be making an appearance on my table soon. Your pictures are so beautiful, as always.
This could not poiblssy have been more helpful!
Well I guess I don’t have to spend the weekend figuring this one out!
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This was so quick and easy to make and RIDICULOUSLY DELISIOUS!!!
So so good, So filling, and Even better when you know it’s healthy for you too! Thank you for sharing!
I am allergic to coconut:( any suggestions of a replacement??
HI! You can use whole milk in place of the coconut. Let me know if you have other questions. Hope you love this! Thanks!!
Got it! Thanks a lot again for henlpig me out!
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Skal dere flytte? Alltid godt Ã¥ bli kvitt litt rusk og rask 🙂 Jeg har ikke fÃ¥tt sendt Ã¥men til deg enda, tenkte ta den med en dag jeg skal til Ikea 😀 var der i gÃ¥r, men da glemte jeg selvsagt Ã¥ ta den med! hehe. *♥*
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This was perfect for dinner on a cold, rainy Nor Cal night. I used farro as the grain since my kids are oddly quinoa-adverse. I had to cook about 10 minutes longer but it was still delish.
This was so easy to make an absolutely delicious!!! I couldn’t believe how good the whole house smelled while I was making this. Hearty yet light (if that makes any sense), full of flavour, packed with goodness, it was hard not to go back for a third helping! I added a just of cayenne for some heat but everything else was spot on. I’ll definitely be making this one again soon!
This is new for me, but the flavor combination sounds great!
This looks amazing! This will definitely be making an appearance on my table soon. Your pictures are so beautiful, as always. I actually just made your homemade naan for the first time last weekend and it was delicious!
This looks fantastic. Such a great change from chili and heavy soups. And heated floors?? I’d never get up! And I’m a fellow #KombuchaAddict as well 🙂