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Simple Coconut Quinoa and Lentil Curry with Lime Mango

Tieghan, Half Baked Harvest
  • 35 minutes
  • Serves 1

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