Coconut Curry Lentil Bowl with Mango Chutney

Coconut Curry Lentil Bowl with Mango Chutney

Creamy red lentils simmer in coconut milk and warm spices, topped with tangy mango chutney.

Total 45 min Makes 4 servings Calories 420/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Red lentils cook down into a thick, spiced coconut curry seasoned with ginger, garlic, and turmeric, then finished with a bright, tangy mango chutney for contrast. Serve over rice as a weeknight dinner or meal-prep lunch that reheats well. The combination of warm spice and fruity sweetness makes this a satisfying plant-based bowl.

Ingredients

  • 1 cup red lentils, rinsed
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • 2 cups fresh spinach, chopped
  • 2 cups cooked basmati rice
  • 1/2 cup mango chutney
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Method

  1. Heat the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.

  2. Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  3. Add the curry powder, turmeric, and red pepper flakes and stir constantly for 30 seconds to toast the spices.

  4. Stir in the diced tomatoes, coconut milk, vegetable broth, rinsed lentils, and salt. Bring to a boil.

  5. Reduce heat to low, cover, and simmer until the lentils are tender and the mixture has thickened, stirring occasionally, about 25 minutes.

  6. Stir in the chopped spinach and cook until wilted, about 2 minutes.

  7. Taste and adjust salt as needed.

  8. Divide the cooked rice among four bowls and top with the curry.

  9. Spoon mango chutney over each bowl and garnish with cilantro and a lime wedge.

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Coconut Curry Lentil Bowl with Mango Chutney

Red lentils cook down into a thick, spiced coconut curry seasoned with ginger, garlic, and turmeric, then finished with a bright, tangy mango chutney for contrast. Serve over rice as a weeknight dinner or meal-prep lunch that reheats well. The combination of warm spice and fruity sweetness makes this a satisfying plant-based bowl.

45 min 4 servings 420 cal

Ingredients

  • 1 cup red lentils, rinsed
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • 2 cups fresh spinach, chopped
  • 2 cups cooked basmati rice
  • 1/2 cup mango chutney
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Method

  1. 1

    Heat the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.

  2. 2

    Stir in the garlic and ginger and cook until fragrant, about 1 minute.

  3. 3

    Add the curry powder, turmeric, and red pepper flakes and stir constantly for 30 seconds to toast the spices.

  4. 4

    Stir in the diced tomatoes, coconut milk, vegetable broth, rinsed lentils, and salt. Bring to a boil.

  5. 5

    Reduce heat to low, cover, and simmer until the lentils are tender and the mixture has thickened, stirring occasionally, about 25 minutes.

  6. 6

    Stir in the chopped spinach and cook until wilted, about 2 minutes.

  7. 7

    Taste and adjust salt as needed.

  8. 8

    Divide the cooked rice among four bowls and top with the curry.

  9. 9

    Spoon mango chutney over each bowl and garnish with cilantro and a lime wedge.