Super easy and satisfying, this recipe makes a fruity and flavourful curry sauce. Good on top of lentils, rice or chicken or used as an awesome dip for naan bread… enjoy!
Ingredients
Directions
 Bring water or broth to a boil and then add the lentils. Stir and cover with a lid, reduce to minimum and cook for 25-30 minutes.
 Strain any remaining liquid and set lentils aside.
 Add the broth and make sure that you release any brown bits stuck to the bottom of the pot. Now add the apple, mango and coconut milk and stir very well.
 Bring to a boil and reduce heat to low. Simmer sauce for 15 minutes and then puree in a food processor or blender.
 Serve the sauce on top of the lentils with some toasted cashews. Whole wheat naan makes for a nice side.
PREP
20 mins
COOK
15 mins
Variations
 You can bump the flavours of this sauce up a little with ground cumin and coriander and fresh cilantro or basil.
 Try adding a piece of lemon grass cut in half lengthways to the sauce while it’s simmering and then remove before pureeing.
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