![\"\"](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2017\/03\/IMG_7331.jpg\")
<\/p>\n<\/p>\n
We tend to go out every Friday night with friends. We decided this year we would make more of an effort to eat some meals at home like we used to – making recipes as a group and trading off hosting\/houses. I received a text from my girlfriend Michelle with a link to Half Baked Harvest’s – Simple Coconut Quinoa and Lentil Curry with Lime Mango<\/a> asking what I thought about trying to make it on a Saturday, since it was a little too involved for Friday after work. It sounded good to me, but I knew it was going to be a VERY hard sell to Dan. I knew for sure the Greek yogurt would be a “no go” and team that with the kale, quinoa and lentil “way too healthy” trifecta and I pictured stopping at McDonald’s on the way there. I was wrong. I showed him the recipe and he agreed to give it a try… so off to the store Michelle went.<\/p>\n The dish was very ingredient heavy, but it was worth it for sure. If you want to see gorgeous food photography, head over to the linked recipe post. I’ve got iPhone photos here because I wasn’t even sure I was going to post about this. The photos I took were just for my own reference…then I tasted the dish and wanted to share with everyone on planet Earth. Ha-ha.<\/p>\n Michelle and I did make some substitutions to the original recipe and those are noted below<\/p>\n Ingredients:<\/strong><\/p>\n Instructions:<\/strong><\/p>\n 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 charred on the edges. (Ours never charred which worked out fine<\/em>) Add the garlic + ginger and cook 30 seconds. Add the Thai red curry paste and curry powder, continue cooking for another minute or until the curry is fragrant. Slowly pour in the coconut milk, coconut water and soy sauce. Stir to combine 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 is soft. Stir in the kale and continue cooking, uncovered for another 5 minutes. Remove from the heat and stir in the lemon juice + zest, the cilantro and basil. We added a few more pinches of salt after tasting.<\/p>\n Spoon the curry into bowls and top with mango. Drizzle the mango with lime juice + zest. Garnish the curry with a dollop of greek yogurt and serve with fresh naan. This is where you could add the Fresno chilis and almonds.<\/p>\n I am happy to report that Dan used his naan to literally scrape the bowl clean. Our version was much less rustic due to dicing the carrots and peppers uniformly and not using fresh basil. It was also visibly thicker than the original recipe – looking at our finished dish compared to the photos on Half Baked Harvest. I really think the less soup-like texture is what sold Dan. It should be noted that I have developed a slight allergy to Mango, so I didn’t add any to mine – the others liked the addition. <\/p>\n I took all of the leftovers home and ate it for lunch for 4 days straight. So instead of getting 4 total servings as the original recipe suggested, we got 8 and didn’t change the ingredient quantities. Guessing our portions were smaller. Yay, more room for naan. The curry flavor got better and better as the days went on. It really was the perfect make ahead meal to portion out for lunches. <\/p>\nM&K’s Coconut Quinoa and Lentil Curry<\/h1>\n
\n
![\"Coconut](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2017\/03\/cocunut_quinoa_lentil_curry.jpg\")
<\/p>\n![\"Coconut](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2017\/03\/IMG_7313-1.jpg\")
<\/p>\n![\"\"](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2017\/03\/IMG_7322.jpg\")
<\/p>\n
\nHomemade Naan<\/h1>\n
![\"\"](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2017\/03\/IMG_7321.jpg\")
<\/p>\n
![\"Homemade](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2017\/03\/naan1.jpg\")
<\/p>\n![\"Foo\"](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2010\/09\/foo1129.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"