2 Tbsp Biopret coconut oil
2 red bell peppers chopped
2 carrots chopped
2 cloves garlic minced
1 Tbsp fresh ginger grated
2-3 Tbsp Thai red curry paste (according to how spicy you want it)
1 Tbsp Biopret curry powder
1 box Biopret coconut cream
1 litre vegetable broth or water
1 Tbsp fish sauce or soy sauce
200g Nabat red lentils rinsed
180g Nabat red quinoa
3-4 big handful baby spinach
juice and zest from 1/2 a lemon
1/4 cup mixed fresh cilantro and basil chopped
zest and juice of 1 lime
plain yogurt to serve
Heat the coconut oil in a large heavy bottomed pot set over medium heat.
Once hot, add the red pepper and carrots, cook 2-3 minutes or until lightly brown
around the edges.
Add the garlic and ginger and cook 30 seconds, just until fragrant.
Add the Thai red curry paste and curry powder, continue cooking for another minute or so.
Add the coconut cream, vegetable broth or water and fish sauce or soy sauce.
Stir to combine (breaking up the coconut cream with your spoon) and then bring the mixture to a boil.
Once boiling, stir in the lentils and quinoa.
Reduce the heat to a simmer, cover and cook for 20-25 minutes or until
the lentils are tender and the quinoa soft.
Stir in the spinach and continue cooking, uncovered for another couple of minutes, just until the spinach is wilted.
Remove from the heat the and stir in the lime juice and zest, the cilantro and basil.
Ladle the curry into bowls and top with yoghurt and more fresh herbs if you
want. Serve with a wedge of lime!