Mango Coconut Curry

Details

40 min

30 min

vegan

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

Details

40 min

30 min

vegan

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

Details

40 min

30 min

vegan

Rapunzel Products

Himalaya Basmati rice white

Coconut oil virgin HAND IN HAND

Red lentils

Coconut milk HAND IN HAND

Coconut grated

Vegetable boullon without yeast

Atlantic sea salt fine