Mango Ginger Chickpea Curry
Ingredients
- 400 ml coconut milk
- 150 g red lentils
- 250 g chickpeas
- 2 carrots
- 1 mango
- 2 cm fresh ginger
- 1 onion
- 3 cloves garlic
- 1/2 tablespoon turmeric
- 1 teaspoon curry powder
- 1 vegetable bouillon cube
- 150 ml water
- 1 tablespoon lemon juice
- salt and pepper to taste
Optional
- (naan) bread
- chili flakes
- coriander or parsley
Preparation
Sauté the onion, ginger, and garlic until translucent, then add the carrot. Cook the vegetables with turmeric, curry powder, pepper, and salt until soft. Add the mango last.
Add the red lentils, vegetable bouillon, water, and coconut milk and bring to a boil. Simmer the curry for about 20 minutes on low heat, until the vegetables and red lentils are soft.
Rinse the chickpeas well and add them in the last 5 minutes. Also add some lemon juice to taste.
Serve the curry with (naan) bread or rice and garnish with parsley.
