Imagine a dish that combines the creamy richness of coconut milk, the protein-packed goodness of quinoa and lentils, and a burst of tropical mango sweetness - all in one incredible curry! This Simple Coconut Quinoa and Lentil Curry is not just a meal; it's a culinary adventure that will transport your taste buds to the vibrant streets of India while keeping your health goals perfectly on track. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves exploring global flavors, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 cup lentils
- 1 can coconut milk
- 1 tbsp curry powder
- 1 mango, diced
- 1 lime, juiced
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa and lentils under cold water in a fine mesh strainer. This helps to remove any impurities and bitterness from the quinoa and lentils.
- In a medium saucepan, combine the rinsed quinoa, lentils, and vegetable broth. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the quinoa and lentils are tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
- While the quinoa and lentils are cooking, heat a large skillet over medium heat. Add the coconut milk and curry powder to the skillet, stirring well to combine.
- Allow the coconut milk and curry powder mixture to simmer for about 5 minutes, allowing the flavors to meld together. Stir occasionally to prevent the coconut milk from burning.
- Once the quinoa and lentils are cooked, add them to the skillet with the coconut milk and curry mixture. Stir well to combine all the ingredients.
- Season the curry with salt and pepper to taste. If you prefer a spicier dish, feel free to add some red pepper flakes or chili powder at this stage.
- Continue to cook the curry on low heat for an additional 5 minutes, allowing the flavors to develop further.
- While the curry is simmering, prepare the mango and lime. Dice the mango into small pieces and squeeze the juice of the lime into a small bowl.
- Once the curry is ready, remove it from heat and stir in the diced mango and lime juice. Mix well to incorporate the fresh flavors.
- Serve the Simple Coconut Quinoa and Lentil Curry warm, garnished with additional mango pieces or lime wedges if desired. This dish pairs well with rice or naan for a complete meal.
Tips
- Always rinse quinoa and lentils thoroughly to remove any bitter coating and ensure a clean, fresh taste.
- Use fresh spices for the most vibrant curry flavor - if your curry powder has been sitting in the pantry for months, it's time for a replacement!
- Control the heat by adjusting the amount of curry powder or adding chili flakes gradually.
- For extra creaminess, use full-fat coconut milk.
- The key to perfect texture is maintaining a low simmer and stirring occasionally to prevent sticking.
- Don't rush the cooking process - allowing the spices to bloom in the coconut milk develops deeper, more complex flavors.
- Fresh lime juice is crucial; bottled juice can't compare to the bright, zesty flavor of a freshly squeezed lime.
- For added nutrition, consider garnishing with fresh cilantro or toasted nuts for extra crunch.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
