Lentil, Mango and Coconut Curry
|Saturated Fat Acids||8.4 g|
|Sugar added||0 g|
|Saturated fatty acids/g||8.4|
|Bread exchange unit||3.5|
Recipe author: EAT SMARTER
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.
Heat oil in a pot. Add the shallots, garlic, carrots and ginger and sauté over medium heat until softened, 1-2 minutes.
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.
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.