• 2 tbsp Coconut Oil
  • 1 1/2 tbsp Red Thai curry paste
  • 1 Large Carrot - 5mm dice
  • 1 Red Onion - 5mm dice
  • 1 Red Pepper - 5mm dice
  • 3 Large Garlic `Cloves - Crushed
  • 1 Tin Green Lentils
  • 1/2 Cup Cooked Quinoa
  • 150g Kale - Chopped 5mm chunks
  • 1 Tin Coconut Milk
  • 1/2 tsp Ground Tumeric
  • Vegetable Stock
  • Salt & Pepper


  • STEP 1
    Heat oil in a pan, add carrot, onion and pepper and fry gently.
  • STEP 2
    Just as vegetables are starting to soften stir in the Thai curry paste and gently fry until the vegetables are soft.
  • STEP 3
    Add garlic and fry for a further minute.
  • STEP 4
    Add kale and gently fry until kale is wilted and soft.
  • STEP 5
    Add tumeric, lentils and coconut milk, stir all ingredients together. Add some vegetable stock to loosen the mixture to the desired consistency. Simmer for 15 minutes, topping up with stock if required to get a nice creamy texture.
  • STEP 6
    Add quinoa and season with salt and pepper, add more stock if required and simmer until quinoa is warmed through.

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