Mango Coconut Curry

Method

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.

Ingredients

for 4 persons

• 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
• 1 bunch fresh coriander, finely chopped
• 4 Tbsp. Rapunzel grated coconut