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Mango Coconut Curry


Cook the rice according to the instructions on the packaging. Sauté onion, ginger and garlic in oil. Add pepper strips, lentils, turmeric, coriander, cumin and cinnamon. Top up with coconut milk and broth and let simmer for approx. 10 minutes. Season with salt and pepper. Then add mango and some fresh coriander.

Serve with the Basmati rice and sprinkle with grated coconut and fresh coriander.

Rapunzel Products

406185 Himalaya Basmati rice white
1006055 Coconut oil virgin, HAND IN HAND
702630 Red lentils
1906210 Coconut milk
314250 Coconut grated
1200695 Vegetable bouillon without yeast
1200135 Atlantic sea salt fine

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