John Myers
Mango Coconut Lentil Curry
The perfect mango coconut lentil curry recipe with a picture and simple step-by-step instructions.
- 1 Mango
- 2 Carrots
- 250 g Red lenses
- 1 Red onion
- 2 Garlic cloves
- 5 tsp Grained vegetable broth
- 1 tsp Curry powder
- 1 tsp Cumin
- 0,5 tsp Black pepper
- 0,5 tsp Chili powder
- 400 ml Coconut milk
- Cut the onion and garlic cloves into small cubes. Peel the carrots and mango and cut into thin slices. Heat 400ml coconut milk and 500ml water with the stock in the pot. Then add all the ingredients and bring to the boil. Then simmer over a low heat for 15 minutes. If you like it a bit thicker, you can add 1-2 spoons of creme fraiche.
- 2nd gift tip: Let the garlic, onions, carrots and mango pieces dry completely. Then put into a can or something similar together with the spices. The dry mix can be kept for up to a year. A nice (guest) gift – all you have to do is add water and coconut milk and let it simmer for 15 minutes after boiling.
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