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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
in fact, not much like that kind of food. But I have to face. It will be better for my health. Thank you.
This looks delicious! I have all the ingredients to make this except I only have frozen mango. Do you think it would work?
I think frozen mango will be fine, maybe a bit mushy, but still good! 🙂
Oh my gosh, this made me think of this: http://imgur.com/LNBEUw6
Heehee 🙂
I just made this tonight for dinner with my teenage son and it was a huge hit! I made a couple of adjustments–I don’t care for garlic or cilantro (left them out) or red peppers (used cauliflower instead) and I added a light sprinkle of cayenne and a dash of tamari for a little more flavor. Halfway through my son wanted to make sure that I put the recipe somewhere safe to make it again soon. Thank you!
I made this for dinner tonight and I am so happy I have left overs for lunch tomorrow. It was so delicious all the ingredients blended together absolutely perfectly, the mango and lime was the cherry on top to this wonderful dish! Ahhh!!! Definitely will reuse this recipe!
I have to tell you that this is the best meal I have made in a long time. I am a very good cook. I can read recipes and immediately see if they are going to be good or not. I usually tweak them in some manner, but this was exceptional. EXCEPTIONAL! Thank you.
THANK YOU!
This turned out so flavorful. Yum. I cooked it 25 min in my stainless pot and I think I should have justdone 20 min. The quinoa was a bit soggier than I like it. My stainless pot always cooks things quicker. Anyone know the nutrition information on this?
I made this last Sunday, and we at it all week for take-to-work lunches or a quick dinner. It was delicious, but the mango + almonds are the best additions for texture. Another HBH hit- you’re becoming a regular in my home!
Hi, I have made the recipe, it was absolutely delicious. I didn’t soak the lentil beforehand and I needed more liquid and longer cooking time until the lentils were tender. Wonderful recipe. Thank you!!
I’m always looking for new ideas or inspiration and look for ideas typically when I’m in the grocery store. I was so excited to find your recipe and admit that I had a hard time waiting for the mango to ripen. I did some modifications by adding onions and zucchini – and then thought – well – 4 servings won’t be enough, so I doubled it. But then my problem was all of the extra quinoa and lentils so that required another can of coconut milk and more water and thankfully was able to recover and it was still amazing! Thank you for such a great dish!
I made this today and the flavors were excellent! My husband and I both thoroughly enjoyed it. It’s perfect the way it’s written. Thanks 🙂
Hello, Tieghan! I am new to your site but already fell in love with all the pictures and the amazing work you do. I’ve cooked the Lentil Curry yesterday and have to say it was absolutely fantastic! Definitely will be making it often. Thanks! and keep up the great job
Awe! Thank you so much for your kind words! SO happy to have a new reader! 🙂
Absolutely delicious! My 6 and 9 year olds loved it as well. Thank you so much!
Made it for a group of friends. Completely awesome!!!!
This is hands down my favorite recipe I’ve found via Pinterest! Drool worthy good! Thank you!
I made an adapted version of this incredible curry yesterday. Used what I had at home, which was beetroots, onions and a zucchini. I also didn’t have all the toppings, but it turned out amazing! Warming and comforting, with an extra fresh kick from the lime. Pure bliss! Thank you so much! You are an inspiration!