curry madras

Mango lentil curry

Today I am sharing with you a recipe that warms and wins the heart. It is a lentil curry with mango, lentils and carrots. I could prepare this quick and easy curry in advance and enjoy it even in the following days. If you are looking for more vegan legume recipes, I invite you to also try my chickpea and tofu meatballs, i Green beans wrapped in vegetable bacon or my bean burger

Why you'll love this smoked tofu recipe

  • A vegan recipe that everyone agrees on: this recipe is perfect for introducing a second course of vegan cuisine to skeptical people, using easy-to-find ingredients.
  • A sweet and intense flavor: this lentil curry has a sweet intense flavor due to the addition of the coconut milk and mango that create a delicious contrast with the spices
  • With canned lentils: don't stress about cooking lentils and make your own curry with canned lentils. The result will be the same!
  • Accompanied with basmati rice: this tasty curry is delicious served with tasty basmati rice. follow my guide to achieve perfect white rice at every attempt.

Here are all the ingredients you'll need

  • 200 g canned precooked lentils
  • 2 medium carrots cut as desired
  • 500 ml vegetable broth
  • 200 g canned mango or 1/2 fresh mango
  • 400 g coconut milk (with at least 70% coconut) leave it in the refrigerator for at least half an hour before using it so that it separates from the water
  • 3 garlic cloves squeezed
  • 1 teaspoon finely chopped fresh ginger
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 2 Tablespoons "mild madras" curry powder
  • 1/2 Tablespoon "hot madras" curry powder
  • 1 large onion, finely chopped
  • 1 knob coconut butter

Curry madras, what is it and where does it come from?

Madras curry is typical of southern India. It is apparently named after the then city of Madras, which is now called Chennai. To be fair, curry itself is not one spice, but a collection of many different spices. In fact, there are as many versions of it as there are people on this planet, as each person or family often has their own recipe for curry. In fact, every time I cook it I get a different result, and it doesn't bother me at all. This combination of spices makes curried lentils with coconut milk a perfect combination.

Storage tips

Be generous with the portions because the spices will be absorbed more in the following days and the curry will taste good up to 4 days after making it. A perfect option to have a few meals ready already.

Now that you have all the information you need to prepare this wonderful burgers, all you have to do is get to work. Have fun in the kitchen!

Lentil, mango and carrot madras curry

Prep Time1 hour
Course: Lunch, Main Course, Lunch
Cuisine: Indian
Servings: 3 people
Author: LuvveLovesFood
Cost: low


  • 200 g 7.05 oz precooked lentils
  • 2 medium-sized carrots cut to your liking
  • 500 ml vegetable broth
  • 200 g 7.05 oz canned mango or 1/2 mango fresh
  • 400 g 14.11 oz coconut milk (with at least 70% coconut pulp) leave it in the refrigerator for at least half an hour before using it so that it separates from the water
  • 3 cloves garlic squeezed
  • 1 tsp fresh ginger finely chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 2 Tbsp "mild madras" curry powder
  • 1/2 Tbsp "hot madras" curry powder
  • 1 large white onion finely chopped
  • 1 knob coconut butter

To decorate

  • 1 handful fresh cilantro
  • 1 handful roasted peanuts


  • Chop the onions, ginger and mince the garlic. Put them in a bowl and add all the spices, stirring briefly.
    garlic, fresh ginger finely chopped, turmeric powder, "mild madras" curry powder large onion, hot madras" curry powder,
  • Heat a pot and melt the coconut butter.
    knob coconut butter
  • Add the mustard seeds to the melted coconut butter and let them brown for a few seconds.
    mustard seeds
  • Add previously cut and spiced onion, garlic and ginger to the pan . Let brown for a few minutes.
  • Add the cut carrots and let them brown for 5 minutes.
  • Then add the vegetable broth and cover the pot with a lid, letting it simmer for 20-30 minutes on low heat.
    vegetable broth
  • Open the can of coconut milk and take only the solid part of the coconut, helping yourself with a spoon. Then add this to the pot. (You can keep the liquid part for smoothies). Let it simmer on medium low heat for another 10 minutes.
    coconut milk
  • Meanwhile, drain the mango by getting rid of the water and blend or mash it with a fork.
  • Add the mango and drained and rinsed lentils. Let simmer over medium low heat for another 5-10 minutes.
    pre-cooked lentils, canned mango
  • Serve with rice or naan bread. Decorate with roasted peanuts and fresh cilantro leaves.


  1. I have made this recipe several times with both fresh and canned mangoes. I must say that I got the best taste with the canned mango. 

I hope you enjoyed the recipe, see you soon!

Have you tried making this recipe? Let me know how you found it in the comments or send me a photo of your creation on Instagram where you can stay updateds on all new recipes. If you'd like you can also tag me in your stories at @luvvelovesfood.

See you soon!

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