Recipe Recipe


Hannah’s Coconut Curry Bowl


  • 2 tbsp coconut oil
  • 1 red bell pepper
  • 1 orange bell pepper
  • 3 carrots
  • 4 cloves garlic
  • Knob of fresh ginger
  • 3 tbsp Thai red curry paste
  • 1 tbsp curry powder
  • 1 can full fat coconut milk
  • 4 cups coconut water
  • 1 tbsp soy sauce
  • 1 can green lentils
  • 1 cup mixed red and white quinoa
  • Couple handfuls of kale
  • 1 package of tofu in 1 inch cubes
  • Fresh cilantro
  • 1 lime, zest + juice plus a 1/4 wedge for serving
  • Spoonful of Greek yogurt for serving


6-8 people

Prep Time

1 hour

Heat coconut oil in a heavy-bottomed pot on medium, and toss in chopped peppers and carrots. Add garlic and ginger and cook for about 30 seconds. Avoid letting the garlic brown. Mix in curry paste, powder, and turmeric, then slowly add coconut milk, coconut water and soy sauce. Stir and then bring to a boil. Once boiling, stir in lentils and quinoa, then reduce to a simmer. Cover until quinoa is cooked (about 25 minutes). Stir in cubed tofu and kale and let cook for another five minutes. Add lime juice and zest, sprinkle with cilantro and salt, and serve with a generous spoonful of Greek yogurt. I also like to add potatoes or sweet potatoes if I have them on hand for an even heartier dish!