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Thai curry is one of the most delectable flavours out there, with a mild spice balanced out by creamy coconut milk. Get ready for your new favourite cold-weather dish!
6 cups (375 mL) quinoa, cooked
1 Tbsp (15 mL) canola oil
1 whole medium onion, finely diced
3 Tbsp (45 mL) red Thai curry paste (add more for extra zing)
1 can (400 mL) coconut milk
2 whole medium tomatoes, diced
2 cups (500 mL) cooked or canned lentils, drained and rinsed
3 Tbsp (45 mL) chopped fresh cilantro (keep a few leaves for garnish)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
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