- 1 tbsp avocado oil
- 1 yellow onion (diced)
- 2 tbsp ginger (minced)
- 1 tbsp curry powder
- 1/4 tsp crushed red pepper
- 3/4 cup red lentils
- 1 cup crushed tomatoes
- 2 cups water
- 1 13.5 oz can coconut milk
- Sea salt to taste
- 1 fresh mango (chopped into cubes)
- Lime wedges & cilantro for garnish
- Jasmine rice (optional)
Heat oil in a medium saucepan.
Add onions, and cook until golden brown (stirring often).
Add garlic, ginger, curry powder, red pepper flakes and cook until fragrant.
Add lentils and cook for about 1 minute (stirring often).
Add tomatoes, water and coconut milk and bring to a boil.
Reduce heat and simmer, stirring occasionally, until lentils are cooked.
Add chopped mango and cook for another 7 minutes on low.
Season with salt and pepper.Serve with jasmine rice (optional) and garnish with cilantro and lime wedges.