Coconut Quinoa Lentil Curry

Ingredients:

1/2 tablespoon coconut oil
1 carrot, diced
1 red bell pepper, cut into strips
1 clove garlic, minced
1/2 inch ginger, minced
1/2 tablespoon curry powder
2 tablespoons thai red curry paste
1/2 tablespoon soy sauce
1-1/2 cup coconut milk
1 cup coconut water
1 cup puy lentils, soaked
3/4 cup red and white quinoa, soaked
4 leaves kale, stemmed and torn
juice and zest of 1 lime
2 tablespoons cilantro, chopped
2 tablespoons basil, chopped
1 medium mango, cut into strips
3 tablespoons peanut, chopped
1 red chili pepper, sliced
lime wedges

In a skillet or saucepan, cook the carrot in the oil and add the bell pepper. When they are slightly charred, add the garlic and ginger, then the curries and soy sauce. Combine well and add the coconut milk, coconut water, lentils, and quinoa. Cover and simmer until lentils and quinoa are tender then add the kale, lime zest, and lime juice.

Garnish with the cilantro and basil, mango, peanut, and chili pepper. Serve with naan and lime wedges.