Polynesian Vegan Lentil Curry with Coconut Rice & Pineapple Mango Salsa

Allergens

Soy (from vegetable broth)

Ingredients

• 1 cup green lentils, rinsed and drained
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk, full fat
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 3 cups cooked long grain white rice, prepared with coconut milk
• 2 cups pineapple, diced
• 2 cups mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp coconut oil

Instructions

1. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer until lentils are tender, about 20 30 minutes. Drain any excess liquid.
2. In a large skillet or wok, heat coconut oil over medium heat. Add onion, garlic, and ginger, cooking until softened, around 5 minutes. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using), cooking for an additional 1 2 minutes to toast the spices.
3. Add cooked lentils and coconut milk to the skillet with the onion mixture, stirring well to combine. Season with salt and pepper to taste. Bring to a simmer and cook for an additional 5 7 minutes until thickened slightly.
4. Meanwhile, in a separate bowl, prepare the pineapple mango salsa by combining diced fruit, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
5. To serve, spoon coconut rice onto plates or bowls, followed by a generous portion of the lentil curry. Top with a scoop of pineapple mango salsa.

Chef’s Insight

For added texture, sprinkle toasted coconut flakes on the dish before serving.

Notes

Feel free to adjust the heat level by increasing or decreasing the amount of cayenne pepper used.