Summary

Ingredients

• 300 g lentils, red
• 15 g iner, fresh
• 4 shallot (s)
• 1 clove garlic
• 3 carrot (s)
• 150 ml coconut milk
• 80 g coconut flakes
• 2 mango (s)
• 400 ml vegetable stock
• 1 bunch parsley
• 2 tablespoon butter
• 1 teaspoon curry powder
• 0.5 teaspoon ½ cumin
• 1 teaspoon turmeric powder
• some salt and pepper

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Instructions

1. Wash the parsley, shake dry, pluck the leaves and chop finely. Set aside for later. Now peel off the garlic and chop very finely. Peel the ginger and grate it finely or chop it very finely. Peel and finely chop the shallots. Peel and finely dice the carrots.
2. Heat the butter in a saucepan and briefly sweat the garlic, ginger, shallots and carrots in it. Then add lentils, curry, turmeric and cumin and sweat briefly. Then deglaze with the vegetable stock and briefly bring to the boil. Add the coconut milk, add a little salt and pepper and let everything simmer for about 10 minutes over a low heat.
3. In the meantime, peel the mangoes, remove the pulp from the stone and cut into small cubes. Put the saucepan with the lentils on very low heat, add the mango cubes with half of the coconut flakes and half of the chopped parsley to the lentils and let everything stand for another 5 minutes.
4. Season again with salt and pepper. Arrange on plates, sprinkle with the rest of the coconut flakes and the chopped parsley and serve immediately hot.