Mango Curry

Ingredients

• 2 shallots
• 2 Garlic cloves
• 2 carrots
• 5 g ginger (1 piece)
• 0.5 bunch Parsley
• 1 tbsp Olive Oil
• 200 g red lentils
• 1 tsp curry powder
• 0.5 tsp turmeric
• 0.5 tsp ground cumin
• 500 ml vegetable broth
• 100 ml unsweetened coconut milk
• Salt
• Pepper
• 1 Mango
• 100 g coconut flesh

Instructions

1. 1.

   Peel and finely dice shallots and garlic. Wash, dry grate, peel, and finely chop carrots. Peel and grate ginger. Wash, shake dry, and finely chop parsley.

2. 2.

   Warm oil in a pot. Sauté shallots, garlic, carrots, and ginger over medium heat for 1–2 minutes.

3. 3.

   Add lentils, curry powder, turmeric, and cumin; deglaze with broth. Add coconut milk. Season with salt and pepper and simmer on low heat for about 10 minutes.

4. 4.

   Meanwhile peel mango, separate flesh from the pit, and cube it. Grate coconut flesh and add half of it with mango and parsley to the curry. Season with salt and pepper and cook for 5 minutes over medium heat. Garnish mango curry with remaining coconut flesh and parsley.