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When the evenings turn a little chilly, this is the kind of dinner that warms you from the inside out. Creamy coconut, tender lentils, fluffy quinoa, and a bright lime-mango topping—it checks every cozy box.
It’s a one-pot situation with big flavor and simple steps, the kind you’ll make once and then on repeat all season.
Watch the How To Video Here:
Curry on a cold, cold Monday? That is just the BEST. I don’t know about you guys, but here in Colorado we have had some seriously cold weather since before Christmas. I feel like I am pretty much shivering at all times. I will not lie, it’s a little miserable. My dad walked into my house on Saturday and I was sitting on the floor, wrapped tightly in a blanket, with a sweatshirt and hat on, and my computer on my lap.
He looked at me and said, “what the heck are you doing?”.
Me: “working and fighting to stay warm”.
Dad: “why are you using your laptop?”.
Me: “because it acts as a personal lap heater”.
Dad: “why are you on the floor?”.
Me: “because the floor is heated”.
Dad: “Geeze”.
Me: “please don’t open the door…like ever again”.
And that was our little Saturday conversation…clearly I am a weird one, but hey it is kind of cool that my floors are heated, right?!? Win, win!!
Let’s have a quick chat about this healthy, vegan curry. While, vegan minus the greek yogurt, but I love greek yogurt so you know I had to include it in my own personal bowl. I also HAD to include some mango, because I’ve become obsessed with tropical fruits during these cold winter days. Prepare yourselves, there are more to come!!
But the curry! It’s simple, quick and delicious… and full of muscle-building protein and fiber! Can you say win, win…again?? YUP! This dish is also full of good for us veggies like baby kale, red bell peppers and carrots! Not to mention a heavy dose of ginger, lemon AND lime. I mean, we might as well just call this superfood curry!
Oh, and then there is also naan…yummy, soft and buttery naan! No this not is not vegan, and no this naan really has very little health benefits, but yes, this naan is incredibly delicious and clearly I love it! Maybe a little too much, but then it’s naan. It kind of deserves a lot of love, you know? It’s also perfect for dipping and scooping this yummy curry.
Sooo, what do you say? Maybe a little superfood curry for dinner tonight? It will make you all warm inside and leave you feeling energized, and healthy too! Sorry, I don’t mean to sound like an ad, but all is true, and I really cannot tell you how much I love this recipe.
It’s the ultimate, quick and healthy meal for a cold winter night! Seriously.
Oh, and if you are looking for me, I’ll be hiding in the blankets with a giant bowl of curry and a piece of naan the size of my face.
FAQ:
Can I use red lentils instead of green/brown?
Yes—red lentils cook faster and break down, giving a creamier, thicker curry. Expect a softer texture and adjust liquid as needed.
What kind of coconut milk works best?
Full-fat gives the richest, silkiest sauce; light coconut milk will be thinner. If using light, simmer a touch longer and taste-adjust salt and lime.
How do I control the spice level?
Bloom spices gently so they’re fragrant, then add heat in layers (chili, cayenne, or chili oil) and stop when it’s warm enough. If you overshoot, a splash of coconut milk and lime calms things down.
Can I make this ahead and freeze it?
Absolutely—this curry holds up well. Store in the fridge 3–4 days or freeze 2–3 months; reheat gently with a splash of liquid and finish with fresh lime before serving.
Simple Coconut Quinoa and Lentil Curry with Lime Mango.
Ingredients
- 2 tablespoons coconut oil
- 2 red bell peppers, chopped
- 2-3 carrots, chopped
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons thai red curry paste, I like to use 3
- 1 tablespoons curry powder, I like using spicy curry powder
- 1 (14 ounce) can full fat coconut milk
- 4 cups 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 handful baby kale
- juice + zest from 1/2 a lemon
- 1/4 cup fresh cilantro + basil, chopped
- 1 mango, sliced or chopped
- fresh limes, naan, greek yogurt, fresno chiles + almonds, for topping
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Take that Monday! 🙂
P.S. Happiest birthday to the world’s BESTEST mother ever. Hope you and Nonnie are brunching, shopping till you drop, lunching and having the best time!
Ermagersh, made this tonight and it was SO. GOOD. My husband and I loved it and wanted to eat it allllll daaaaaaaay. Thank you for giving me something to add to my “Favorite Recipes” list. :)))
Awh yay, so happy you made it and liked it! Thanks Rebecca!
This curry is absolutely amazzzzinnnggg. I’m a vegetarian and its so nice to have recipes like this. I added a nice big handful of Beansprouts to the top for a gorgeous crunch. Thanks for this recipe
Yum! I am so glad you loved this Lissa! Thank you!
Tried this recipe, and I’m honestly obsessed.
It is so healthy and beyond delicious!
It’s been on our regular rotation for a few months now. Love it!
I am so thrilled you loved this!! Thank you Eva!!
I’m not sure if I have commented on this post already but I made this recipe sometime last summer. Today I made it for the second time ever. I had a ripe mango and I right away thought of this delicious lentil curry 😉 It is so yummy! I only wish I could have leftovers. The recipe says it serves four but it’s more like 3 the way my family likes to eat it up x)
Awh yay, so so happy you like it Melanie!! Thanks for making it two years in a row!!
I made this Yesterday and oh my….. I had to go back for seconds and now i have leftovers for dinner tonight and can’t wait!! Highly recommend to anyone thinking of trying this!
Next on the to try list is the Singapore sweet potato noodles
That is so great! I am so glad you loved this, Gemma and I hope you enjoy the sweet potato noodles!! Let me know how it goes!
This is a go to in the winter and fall in my home. Even my very picky husband loves it! I like to really crisp the sausage first…I think thats they key!
So happy you guys liked it! Especially a picky husband (: Thanks so much for making it Natalia!
I just finished making this and left it on the stove to cool. The lentils and quinoa soaked up all the liquid! (Granted there wasn’t much left after it was done cooking.) What can I do to make more sauce? Do I add more coconut milk or more coconut water? Should I add more curry powder and thai red curry paste?
Hi! Just add a little more water, I don’t think you will need to add extra flavorings. Hope you loved this!
This was a fantastic dish! I’ve made it twice already. I added a few things because I had them on hand and I wouldn’t go back. 1 sweet potato, 1 leak, and some chopped dried chilies. My red curry paste just wasn’t spicy.
Ah those all sound delicious in this! So happy you like the curry Allison!
Delicious and oh so very filling. Thank you
So happy you liked it, thank you Angela!
Love this recipe, it’s so quick and always goes down well! Thanks for all your delicious recipes!!
Thank you Jess! So happy you are liking everything!
Just made this curry and it was delicious! Insead of kale I used baby spinach. Thank you so much for sharing this amazing recipe!
I am so glad you loved this Anja!! Thank you so much!
I made this a while back and realised I forgot to comment on how DELICIOUS it was. Really looking forward to making it again soon (need to restock my quinoa and lentil stores). The lime mango absolutely made this dish soar. I am all about some sweet with my savoury these days. 😀
THANK YOU!! So happy you liked it Kate!
this looks delicious! thankyou!
Thanks Terra!
ok, this one is in my rotation for sure. I do have a question regarding the cooking of the peppers and carrots. Getting a nice char definitely adds flavor; however, by the time you add the coconut milk and curry, then cook the lentils and quinoa for 25 minutes, aren’t the vegetables mush?
Other than that, I love the contrast of spicy, sweet and sour with a dollop of cashew yogurt, as I’m vegan.
Hey Sharon! I have not had issues with the veggies turning mushy. They are tender, but not mushy. If you are worried about it, you can add the pepper and carrots when you add the coconut milk. Let me know if you have questions. Hope you love this! Thanks! 🙂
Made this and it was incredible! See my post and photos, with just a couple of minor changes, at http://gingerwroot.com/thai-inspired-quinoa-lentil-stew/. I love your approach to cooking–there something undeniably down-to-earth but also really unique about your recipes. And your gorgeous photos rock! I always look forward to stopping by to see what unique and great recipes you’re creating! Thank you! –Ginger
It looks amazing!!
Thanks you soo so much! I’m so happy you like it! (: