Coconut Thai Curry Lentils with Quinoa –

Coconut Thai Curry Lentils with Quinoa

  By lentilsorg      

July 13, 2015

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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!

  • Prep: 30 Minutes
  • Cook: 30 Minutes
  • 30 Minutes

    30 Minutes

    1 Hour

  • Yields: 6


  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.


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


Nutrition Facts

Serving Size1 cup (250 mL) cocnut thai curry lentils and 1 cup (250 mL) quinoa
Sodium330 mg
Potassium570 mg
Protein12 g
Cholesterol0 mg
Sugar4 g
Total Fat19 g
Saturated Fat13 g
Total Carbohydrates40 g
Dietary Fiber9 g