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Ingredients
Lentil, Mango and Coconut Curry
- Ingredients
- 2 shallots
- 2 garlic cloves
- 2 carrots
- 1 pc ginger (5 grams)
- ½ bunch parsley
- 1 Tbsp sunflower oil
- 200 grams red Lentils
- 1 tsp Curry powder
- ½ tsp Turmeric
- ½ tsp ground Cumin
- 500 milliliters Vegetable broth
- 100 milliliters unsweetened Coconut milk
- salt
- peppers
- 1 Mango
- 100 grams Coconut
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.
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |