Simple coconut quinoa and lentil curry with lime mango from Half Baked Harvest by Tieghan Gerard

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Notes about this recipe

  • Recipe Notes

    Can substitute vegetable broth or water for coconut water, and soy sauce for fish sauce.

  • Jane on March 09, 2020

    This was a really good vegetarian dinner. It didn't take long to pull together and the results were really good. Lentils and quinoa can be bland but there is lots of added flavor from Thai red curry paste, fish sauce, coconut milk, chiles, ginger, curry powder. Red peppers and kale add a lot too. Toppings of mango, almonds, basil, mint and yogurt are not essential (or at least not all of them) but worked well.

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