It’s been a hot minute since I did any form of fancy cooking. Since moving into our new place I have been super uninspired when it comes to cooking, mainly because our kitchen is an absolute state, the oven has no temperature gauge and everything looks like it’s been dragged back from the 70’s (I’m sure it was lovely in it’s day) So in short, it’s safe to say I’m missing my beautiful kitchen from the old house, oh what I’ve give to have those white marble worktops back! I digress, it was a rainy afternoon and I had the overwhelming feeling to cook something warming and filling, I bounced over to Pinterest and found this gorgeous recipe from Halfbakedharvest, if you make anything this week, please let it be this!
YOU WILL NEED
2 Tablespoons Coconut Oil
2 Red Bell Peppers (chopped)
2-3 Carrots (chopped)
2 Cloves of Garlic (minced)
1 Tablespoon of Fresh Ginger (grated)
3 Tablespoons Red This Curry Paste
1 Tablespoons Curry Powder
1 Can Full Fat Coconut Milk
4 Cups of 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 Handfuls of Baby Spinach
Juice + Zest from 1/2 a Lemon
1/4 Cup Fresh Cilantro + Basil (Chopped)
1 Mango (sliced or chopped)
Fresh Lime, Greek Yoghurt, Red chillies, Spring Onions, Naan Bread and Rice ( to serve)
- Heat the coconut oil in a large pan 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 for 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 Spinach 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 and red chilies. Serve with warm Naan breads and rice, enjoy.
I’d love to see your pictures if you make this recipe, tag me over on instagram @katelouisehowson and use the hashtag #katecooks. Happy Cooking!!