INGREDIENTS
3
big handful Baby kale
2
Carrots
1/4 cup
Cilantro + basil, fresh
2 cloves
Garlic
1 tbsp
Ginger, fresh
1 cup
Green lentils
1/2
Lemon, juice zest from
1
Limes, fresh
1
Mango
2
Red bell peppers
1 14 ounce can
Coconut milk, full fat
2 tbsp
Thai red curry paste
1 tbsp
Fish sauce or soy sauce if, vegan
1 cup
Quinoa, mixed red and white
1 tbsp
Curry powder
2 tbsp
Coconut oil
4 cups
Coconut water or vegetable broth or water