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21Ingredients
35Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 Tbsp. coconut oil
- 2 red bell peppers (chopped)
- 3 carrots (chopped)
- 2 cloves garlic (minced or grated)
- 1 Tbsp. fresh ginger (grated)
- 3 Tbsp. Thai red curry paste (I like to use 3)
- 1 Tbsp. curry powder (I like using spicy curry powder)
- 14 oz. full fat coconut milk
- 4 cups coconut water (OR vegetable broth OR water)
- 1 Tbsp. fish sauce (or soy sauce if vegan)
- 1 cup green lentils (rinsed)
- 1 cup white quinoa (mixed red and)
- 4 baby kale (big handful)
- 1/2 lemon
- 1/4 cup fresh cilantro (+ basil chopped)
- 1 mango (sliced or chopped)
- 1 lime zest (+ juice)
- naan
- greek yogurt
- fresno chiles
- almonds
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Reviews(1)
Rebecca 7 years ago
Make sure you wash the quinoa beforehand or it will taste kind of soapy. I used vegetable broth and it tasted best after it'd had a few hours to soak up all the liquid.