Main courses

Mango Coconut Curry

Name: Mango Coconut Curry
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: für 4 Personen
Ingredients: 250 g Rapunzel Basmati rice; 1 big onion, chopped; 1 piece of ginger, finally chopped (approx. 3 cm); 2 garlic cloves, chopped; Rapunzel cold-pressed coconut oil; 1 red pepper, cut into strips; 200 g Rapunzel red lentils; ½ tsp. turmeric powder; ½ tsp. coriander powder; ½ tsp. cumin powder; ½ tsp. cinnamon powder; 200 ml Rapunzel coconut milk; 500 ml Rapunzel vegetable broth without yeast; Rapunzel sea salt; pepper, freshly ground; 1 mango, diced

70 Min.

für 4 Personen

Vegan

Info

Perptime 40 Min.
Cooktime 30 Min.

Ingredients

Portions

250 g Himalaya Basmati rice white
1 big onion, chopped
1 piece of ginger, finally chopped (approx. 3 cm)
2 garlic cloves, chopped
Coconut oil virgin HIH
1 red pepper, cut into strips
200 g Red lentils
1 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. cinnamon powder
200 ml Coconut milk HIH
500 ml Rapunzel vegetable broth without yeast
Atlantic sea salt fine
pepper, freshly ground
1 mango, diced

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Cook the rice according to the instructions on the packaging. Sauté onion, ginger and garlic in oil. Add pepper strips, lentils, turmeric, coriander, cumin and cinnamon. Top up with coconut milk and broth and let simmer for approx. 10 minutes. Season with salt and pepper. Then add mango and some fresh coriander.

Serve with the Basmati rice and sprinkle with grated coconut and fresh coriander.