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Lentils.org

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Coconut Thai Curry Lentils with Quinoa

Prep Time: 30 Minutes

Total time: 1 Hour

Servings: 6

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!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    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

Directions

  1. In a sauté pan, cook onion in canola oil on medium heat until golden in colour. Add tomatoes and sauté for 2-3 minutes. Stir in curry paste and cook for 3 minutes.
  2. Add coconut milk and simmer until moisture has reduced by half. Add cooked lentils and simmer until mixture thickens, approximately 5 minutes.
  3. Add fresh cilantro to coconut lentil mixture. Place a ladle of mixture over a portion of cooked quinoa, garnish cilantro and serve.

Nutritional Information

  • Serving Size: 1 cup (250 mL) cocnut thai curry lentils and 1 cup (250 mL) quinoa
  • Per serving:
  • Calories 370
  • Total Fat 19 g
  • Saturated Fat 13 g
  • Cholesterol 0 mg
  • Carbohydrates 40 g
  • Dietary Fibre 9 g
  • Sugar 4 g
  • Protein 12 g
  • Sodium 330 mg
  • Potassium 570 mg
  • Folate 171 mcg

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