I have always said that I loved cooking meals that incorporate many colors of rainbow, and this dish certainly does that for me. It is a high protein vegan meal that introduces fun colors and new flavors that your taste buds will enjoy! This fed our family of 3 adults, and 4 children, with some left-overs.

FYI: This dish does have a light spice, so the jalapeño is optional, of course.


  • 1/2 Cups organic red lentils
  • 2 carrot , 1/4-inch diced
  • 1 jersey white sweet potato, 1/4-inch diced
  • 2 jalapeños
  • 2 limes
  • 2 (15-ounce) can organic coconut milk, unsweetened
  • 1 cup black quinoa
  • 2 red bell peppers
  • 2 zucchinis
  • 1 1/3 tbs yellow curry spice blend
  • 2 tsp. garlic, peeled and mined
  • 1  tbs. ginger, peeled and minced + 1 drop of doTerra Essential Oils Ginger
  • 15-20 sprigs cilantro


Step 1.  Prep Vegetables

Remove the seed pod and the sides of the red bell peppers. Trim end off the zucchinis. Medium dice bell peppers and zucchinis into 1/2-inch pieces. Have the jalapeños lengthwise; discard seeds, stem and white ribbing. Finely chop the desired amount of jalapeño. (Optional)

*TIP: Don’t forget to wash your hands and the surface after handling the jalapeños. We want the spice in our FOOD, not in our EYES! 😉

Step 2. Cook Quinoa

Bring 2 cups lightly slated water to a boil in a pot. Add black quinoa to the water and stir. Cover and reduce the heat to medium-low. Simmer 16-18min, or until liquid is absorbed. Remove from heat and let rest, covered for 3 min. Fluff with a fork!

Step 3. Start Curry

Heat 3 tablespoons cooking oil in a large pot over med-high heat. Let the oil heat up and then add the red lentils. Toast the lentils for 1 minute. Add the cubed carrots and white sweet potatoes to the pot. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.

Step 4. Add Aromatics

Reduce the heat on the pot with the potatoes and carrot to medium. Add desired amount of jalapeño, bell pepper, ginger, and garlic to the pot and stir. Cook for 2 minutes.

Step 5. Add Zucchini and Spices

Add the diced zucchini to the pot of vegetables and let it cook for 3 minutes, stirring occasionally. Add the yellow curry spice blend and stir. Cook for 1 minute.

Step 6. Finish Curry

Add the cans of coconut milk to the pot with curry. Add 1/2 can of water and stir to combine. Bring to a boil. Cook for 8-10 minutes or until veggies and lentils are tender. Zest 2 whole limes over curry. Halve lime; squeeze the juice of the lime over curry. Salt and pepper to taste. Stir.

Step 7. Prep Garnishes

Destem cilantro and roughly chop the leaves. Cut the remaining lime into wedges.

Step 8. Plate Your Dish!

Ladle the Yellow Thai Vegetable Curry into everyone bowls and mound the black quinoa in the center of each bowl. Sprinkle with cilantro and serve with lime wedges on the side.

का आनंद लें (Enjoy!)

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