Coconut Curry Lentil Bowl with Mango Chutney

This vibrant Coconut Curry Lentil Bowl with Mango Chutney offers a rich blend of aromatic spices, creamy coconut milk, hearty lentils, and sweet mango chutney. The combination of flavors and textures creates a comforting meal. The fusion of Indian and tropical elements in this dish delivers a unique taste experience. Suitable for both experienced cooks and beginners, this recipe brings a delightful complexity without overwhelming the cook.

Ingredients

• 1 cup red lentils, rinsed
• 1 13.5 oz can coconut milk
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 cup mango chutney
• 2 cups cooked rice, for serving

Instructions

1. Heat 1 tablespoon of oil in a large pot over medium heat.
2. Add the onion and garlic to the pot, cooking for 5 minutes or until softened.
3. Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
4. Add red lentils and coconut milk, bringing the mixture to a simmer. Cook for 25-30 minutes, or until the lentils are tender.
5. Serve the coconut curry lentils over cooked rice, topped with mango chutney. Adjust seasoning as desired.

Keywords: Dinner, Hearty, Comforting, Main Course, Indian

Spice Rack: Curry Powder, Turmeric

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---