Coconut Quinoa and Lentil Curry with Lime Mango

Ingredients

• Coconut oil

  2 tbsp or 27g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Carrots

  Raw

  2 medium or 122g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Curry paste

  200g

• Curry powder

  Spices

  1 tbsp or 6g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ¾ cup or 420g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Chum salmon

  Fish, raw

  100g

• Lentils

  Raw

  1 cup or 192g

• Quinoa

  Uncooked

  1 cup or 170g

• Kale

  Raw

  300g

• Lemon zest

  50g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Mango

  1 Medium Raw - Whole Foods Market

  1 medium raw or 150g

• Cracker Chips

  Zesty Chillies & Lime - Pepperidge Farm

  100g

• Greek yogurt

  Plain, whole fat

  100g

Directions

1. 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.

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