Originally this one-pot Mango Lentil Curry was supposed to be a Mango Split Pea Curry, but Yellow split peas take forever to cook. Like almost two hours by stove top, and I am not a patient girl so I just had to scratch that plan.
Who has two hours to wait for dinner? Not me.
Red Lentils are just as tasty and they allow this curry to take less than 3o minutes from start to finish which is perfect for a hungry girl like me.
Red lentils are a staple for me and I love experimenting with them! Hopefully you like them as much as I do because there will be a lot more recipes using the lovely little legumes in the future.
But back to the Mango Curry! It only uses one pot and is the perfect mix of sweet and savory. Mangoes are amazing in their own right, but the fact that they taste so good in this curry speaks to their versatility.
Most creamy curries use coconut milk, but I’m not a huge fan of the way coconut tastes so instead I’ve used vegan yogurt to give this curry the creaminess I want and deserve in my curries.
To replace the coconut milk I used a plain Soy yogurt, but I reckon any plant-based yogurt would do the trick.
What is your favorite tropical fruit? Leave me a comment below!
If you try out this curry, snap some photos and tag me on Instagram @sippingonsoy and add the hashtag #sippingonsoy so I can see how it turns out!
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- 1 tbsp canola oil
- 2 cloves garlic
- 1 tbsp curry powder
- ½ tsp black pepper
- ½ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp cayenne
- ¼ tsp turmeric
- 2 cups water
- 1 cup red lentils
- 1 cup non-dairy yogurt
- 1 cup mango puree
- 1 cup mango chunks
- Salt to taste
- Garnish: Cilantro & Red Pepper Flakes
- Sauté garlic in a large sauce pan with oil for about 3 minutes over medium-high heat or until garlic starts browning.
- Add spices (except salt) and sauté for another minute.
- Add water and lentils and bring mixture to a boil.
- Once lentils are boiling, reduce heat to a simmer and cook covered for about 10 minutes.
- While lentils are cooking, if you haven't already, prepare your mango puree. I use frozen mango to make this dish, so I thaw about a cup and a half of whole diced mango in the microwave and then I blend the thawed mango to make a puree. Alternatively, you could purchase canned mango at certain specialty grocery stores or puree from fresh.
- After 10 minutes, add non-dairy yogurt, mango puree, and mango chunks. Stir to combine and cook for an additional 5 to 10 minutes or until lentils are the desired softness.
- Salt to taste. I used about a ½ teaspoon of salt.
- Serve with Rice and enjoy!
If you are looking for another one pot meal, look no further than my Sweet Potato Chili. It’s adapted from a family favorite!