Mango Lentil Curry Wrap with Mint Cooling Sauce
Serves: 6
Cool yogurt is a perfect foil to the curry, pepper and other bold, fresh flavors.
Ingredients
PreparationIngredients
For Mango Lentil Curry Wrap
- 1 tablespoon olive oil Add to list
- 1 large yellow onion, chopped Add to list
- 4 cloves garlic, chopped Add to list
- 1 teaspoon red pepper flakes Add to list
- 2 teaspoons curry powder Add to list
- 1 teaspoon cardamom Add to list
- 1 1/4 teaspoons salt Add to list
- 1 cup red lentils, rinsed Add to list
- 1 mango, peeled and chopped Add to list
- 2 1/2 cups water Add to list
- 2 tablespoons chopped parsley Add to list
- 6 chapati bread or whole-wheat wraps Add to list
- Mint Cooling Sauce Add to list
For Mint Cooling Sauce - yield: 1 cup
- 1 8-ounce container plain yogurt Add to list
- 1 tablespoon chopped fresh mint Add to list
- 1/8 teaspoon salt Add to list
- 1 teaspoon lime juice Add to list
Preparation
To make Mango Lentil Curry Wrap
Heat oil in a deep skillet over medium heat. Add onion and cook 5 minutes until translucent. Add garlic and cook 1 minute more. Stir in red pepper flakes, curry, cardamom and salt. Add lentils and mango. Mix well.
Pour in water and bring to a boil. Cover and turn heat to low. Cook 20 to 30 minutes, stirring occasionally until water is absorbed and lentils are tender. Stir in parsley.
Fill chapati or wraps with curry. Drizzle with Mint Cooling Sauce. Roll and serve.
To make Mint Cooling Sauce
In small bowl, combine ingredients and mix well.
Recipe by , PCC Cooks instructor
Source: PCC Sound Consumer, April 2010
Comments
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This was delicious with or
This was delicious with or without the wrap. I didn't have mint for the mint cooling sauce and it was still great. The sauce compliments the lentil curry very well. If you don't have wraps, you don't need them. Just eat it out of a bowl with a dollop of mint cooling sauce on top. It was even a hit with my kids!
April 06, 2010 at 08:19 PM — jordansm