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🍽️ Creamy Mango Lentil Curry

390 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 2 garlic cloves
• 2 carrots
• 5 g ginger (1 piece)
• 0.5 bunch parsley
• 1 tbsp olive oil
• 200 g red lentils
• 1 tsp curry powder
• 0.5 tsp turmeric
• 0.5 tsp ground cumin
• 500 ml vegetable broth
• 100 ml unsweetened coconut milk
• salt
• pepper
• 1 mango
• 100 g coconut flesh

Instructions

1. 1. Peel the shallots and the garlic. Cut both into very small cubes.
2. 2. Wash the carrots and dry them. Peel the carrots and chop them finely.
3. 3. Peel the ginger and grate it finely.
4. 4. Wash the parsley and shake off the water. Chop the leaves finely.
5. 5. Heat the oil in a pot.
6. 6. Add the shallots, garlic, carrots, and ginger to the pot.
7. 7. Sauté the vegetables over medium heat for 1 to 2 minutes.
8. 8. Add the lentils, curry powder, turmeric, and cumin to the pot.
9. 9. Deglaze the mixture with the broth.
10. 10. Stir the coconut milk into the mixture.
11. 11. Season with salt and pepper.
12. 12. Let the curry simmer over low heat for about 10 minutes.
13. 13. Peel the mango and remove the flesh from the pit.
14. 14. Cut the mango flesh into small cubes.
15. 15. Grate the coconut flesh.
16. 16. Take half of the grated coconut flesh.
17. 17. Add the mango cubes, half of the coconut flesh, and the chopped parsley to the curry.
18. 18. Season the mixture again with salt and pepper.
19. 19. Let the curry cook through over medium heat for 5 minutes.
20. 20. Garnish the finished curry with the remaining coconut flesh and fresh parsley.

Nutrition per serving

• kcal: 390
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 40 g