Lentil Curry with Mango
Serve with rice or naan.
Other languages:
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·
en
Servings:
4
Ingredients
1
0.25
bunch
parsley
1
0.25
clove
garlic
30
7.5
g
ginger
4
1.0
shallots
4
1.0
carrots
300
75.0
g
red lentils
400
100.0
ml
vegetable stock
200
50.0
ml
coconut milk
2
0.5
tbsp
butter
3
0.75
tbsp
curry paste
2
0.5
tsp
cumin
2
0.5
tsp
ras el-hanout
1
0.25
tsp
turmeric
2
0.5
mangoes
None
salt
None
pepper
Preparation
1
0.25
bunch parsley
Wash,
shake
dry,
pick
the
leaves
and
chop
finely.
Set
aside.
1
0.25
clove garlic
Peel
and
chop
very
finely.
30
7.5
g ginger
Peel
and
finely
grate
or
chop.
4
1.0
shallots
Peel
and
finely
chop.
4
1.0
carrots
Peel
and
finely
dice.
300
75.0
g red lentils
400
100.0
ml vegetable stock
200
50.0
ml coconut milk
2
0.5
tbsp butter
3
0.75
tbsp curry paste
2
0.5
tsp cumin
2
0.5
tsp ras el-hanout
1
0.25
tsp turmeric
None
salt
None
pepper
garlic
ginger
shallots
carrots
Heat
the
butter
in
a
pot
and
briefly
sauté
the
garlic,
ginger,
shallots
and
carrots.
Add
the
lentils,
curry
paste,
turmeric,
cumin
and
ras
el-hanout
and
sauté
briefly.
Deglaze
with
the
stock
and
bring
to
a
boil.
Add
the
coconut
milk,
season
with
salt
and
pepper
and
simmer
over
low
heat
for
about
10
minutes.
2
0.5
mangoes
Peel,
remove
the
flesh
from
the
stone
and
cut
into
small
cubes.
curry
mango
parsley
Reduce
the
heat
to
very
low,
add
the
mango
and
parsley
and
leave
to
infuse
for
5
minutes.
Season
with
salt
and
pepper.