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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!
Happily discovered this recipe in pursuit of a meatless meal that was satisfying for omnivores. Super yummy and quick prep/cook time, which is always a plus.
Thank you Kristine!
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Thank you!
I made this for my lunches this week and it is absolutely perfect!! So filling and flavorful. Mine didn’t turn out quite as saucy – probably because it was cooling on the stove but will for sure make again! Thank you Tieghan!
Thank you Steph!
Hi! Any other oil I can substitute for coconut oil?
You can use olive oil. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do you think this could work in a crockpot? If yes, how would you recommend doing it?
Sure! just add everything to the crockpot and cook on low for 6-8 hours. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I just had the leftovers for lunch and it made for an awesome delicious and filling meal on a this snowy day! Substituted lentils with chickpeas and it worked just fine! The citrus zests, mango and yogurt really make the difference.
I am so glad you enjoyed this! Thank you Begonia!
Is there a way to make this in the slow cooker?
Is there a way to turn this into a slow-cooker meal?
Sure! I would just add all ingredients up until the kale to the slow cooker, cover and cook on low for 4-6 hours. then stir in the remaining ingredients. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I have made this just now and i am still licking my lips! Wonderful recipe, this will definitely be part of my weekly diet x
Thank you Trisha!
With all the prep work, I don’t know if I would consider this recipe simple, but man, it was so delicious! I think this is my favorite curry I’ve made yet!
That is amazing Misty! Thank you!
This was the very first recipe of yours that I made, and it remains one of our favorites. So glad I stumbled upon it and have since tried many, many more of your recipes. Thanks!
I am so glad you enjoyed this! Thank you Autumn!
One of the best homemade Currys I have had. I add cauliflower a bit after the carrots and lean towards more curry paste. A touch of flaky sea salt and some Lemon/lime. Yum!! I also think this degree way more than 4 people…
Thank you so much Trish!
This looks superb. Your ingredient list and blog call for both lemon and lime juice/zest. You only list lime juice and zest in the instructions. I’m assuming the lemon is added to the curry directly and the lime when serving?
HI! Yes, you can really do either or. Both taste great with this curry! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
always i used to read smaller articles that also clear their motive, and that is also happening with this
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Thanks!
OMG. This was beyond delicious. So many complex flavors and textures. It was a delight to cook and relish in the smell of the spices cooking. The carnivore liked it as well. Thank you for such a simple and wonderful dish.
I am so happy to hear that! Thank you Barb!