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lentil and mango curry
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Lentil, mango and carrot madras curry

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

Ingredients

  • 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

Instructions

  • Chop the onions, ginger and mince the garlic. Put them in a bowl and add all the spices, stirring briefly.
    3 spicchi aglio, 1 cucchiaino zenzero fresco tagliato finemente, 1/2 cucchiaino curcuma in polvere, 2 Cucchiai curry "mild madras" in polvere, 1 cipolla grande , 1/2 Cucchiaio curry "hot madras" in polvere
  • Heat a pot and melt the coconut butter.
    1 noce burro di cocco
  • Add the mustard seeds to the melted coconut butter and let them brown for a few seconds.
    1/2 cucchiaino semi di senape
  • 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.
    2 carote medie
  • Then add the vegetable broth and cover the pot with a lid, letting it simmer for 20-30 minutes on low heat.
    500 ml brodo vegetale
  • 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.
    400 g latte di cocco (con almeno 70% di cocco)
  • 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.
    200 g lenticchie precotte, 200 g mango in scatola
  • Serve with rice or naan bread. Decorate with roasted peanuts and fresh cilantro leaves.

Notes

Tips:
  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.