Lentil, Mango and Coconut Curry 

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

(0)

Calories:390 kcal
Difficulty:easy
Preparation:30 min
Ready in:30 min
Vegetarian
Gluten-free
Vegetable
egg-free
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1 serving contains (Percentage of daily recommendation)
Calories390 kcal(20%)
Protein15 g(30%)
Fat19 g(24%)
Carbohydrates40 g(15%)
Added Sugar0 g(0%)
Roughage14 g(47%)

Recipe Development: EAT SMARTER

Ingredients

For servings

2Shallots
2Garlic clove
2Carrots
1 pieceGinger root (5 grams)
½ bunchesParsley
1 tablespoonSunflower oil
200 gramsred Lentils
1 teaspoonCurry powder
½ teaspoonsTurmeric
½ teaspoonsground Cumin seeds
500 millilitersVegetable broth
100 millilitersunsweetened Coconut milk
Salt
Pepper
1Mango
100 gramsCoconut meat

Directions

1 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.
2 Heat oil in a pot. Add the shallots, garlic, carrots and ginger and sauté over medium heat until softened, 1-2 minutes.
3 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.
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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