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Lentil, Mango and Coconut Curry

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Lentil, Mango and Coconut Curry
390
calories
Calories

Lentil, Mango and Coconut Curry - Exotic delicacies that are not just for vegans.

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easy
Difficulty
30 min.
Preparation
Nutritions
Fat19 g
Saturated Fat Acids8.4 g
Protein15 g
Roughage14.3 g
Sugar added0 g
Calorie390
1 serving contains
Calories390
Protein/g15
Fat/g19
Saturated fatty acids/g8.4
Carbohydrates/g40
Added sugar/g0
Roughage/g14.3
Bread exchange unit3.5
Cholesterol/mg0
Uric acid/mg93
Vitamin A/mg1
Vitamin D/μg0
Vitamin E/mg3.7
Vitamin B₁/mg0.4
Vitamin B₂/mg0.2
Niacin/mg5.2
Vitamin B₆/mg0.5
Folate/μg142
Pantothenic acid/mg1.2
Biotin/μg12.6
Vitamin B₁₂/μg0
Vitamin C/mg49
Potassium/mg938
Calcium/mg77
Magnesium/mg102
Iron/mg5.4
Iodine/μg5
Zinc/mg2.3

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
2
2
2
1 piece
Ginger root (5 grams)
½ bunch
1 tablespoon
200 grams
1 teaspoon
½ teaspoon
½ teaspoon
500 milliliters
100 milliliters
unsweetened Coconut milk
1
100 grams
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Preparation steps

Step 1/4

Peel the shallots and garlic. Chop shallots coarsely and finely chop the garlic. Peel carrots and dice finely. Peel ginger and grate. Rinse the parsley, shake dry and chop.

Step 2/4

Heat oil in a pot. Add the shallots, garlic, carrots and ginger and sauté over medium heat until softened, 1-2 minutes.

Step 3/4

Add the lentils, curry powder, turmeric and cumin, stirring to coat. Add the broth and coconut milk, season with salt and pepper and  simmer over low heat, stirring occasionally until the lentils are almost softened, about 10 minutes.

Step 4/4

Meanwhile, peel the mango, slice the flesh from the pit and dice. Shred the coconut meat and add about half of it along with the mango and parsley to the lentils. Simmer 5 minutes. Season with salt and pepper and garnish with the remaining coconut meat.

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