Lentil curry with mango and coconut

Ingredients for 4 servings:

• 1 bunch of parsley
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 15 g, fresh
• 4 shallots
• 3 carrots
• 2 tbsp butter
• 300 g lentils, red
• 1 tsp curry powder
• 1 tsp turmeric powder
• ½ tsp cumin
• 400 ml vegetable stock
• 150 ml coconut milk
• some salt and pepper
• 2 mangoes
• 80 g coconut flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the parsley, shake dry, pick off the leaves, and chop finely. Set aside for later. Peel the garlic and chop very finely. Peel the ginger and finely grate or chop very finely. Peel the shallots and chop finely. Peel and finely dice the carrots. Heat the butter in a saucepan and briefly sauté the garlic, ginger, shallots, and carrots. Then add the lentils, curry powder, turmeric, and cumin and sauté briefly. Deglaze with the vegetable stock and bring to a boil. Add the coconut milk, season with salt and pepper, and simmer over low heat for about 10 minutes. Meanwhile, peel the mangoes, remove the flesh from the pit, and cut into small cubes. Place the pan with the lentils over very low heat, add the mango cubes, half of the coconut flakes, and half of the chopped parsley to the lentils, and let everything simmer for another 5 minutes. Season again with salt and pepper. Serve on plates, sprinkle with the remaining coconut flakes and chopped parsley, and serve immediately while hot.