Vegan Creamy Curry Lentil Pasta with Mango and Bell Pepper

Vegan creamy curry lentil pasta with mango and bell pepper. This is a new take on all the things my kids love to eat. Pasta, sweet mango, coconut milk and bell peppers. I added curry for the flavor and lentils to enhance both creaminess and nutrition! Yum! Hope you enjoy!

The Recipe

Vegan creamy curry lentil pasta with mango and bell pepper

Ingredients

1.1 lb / 500 g of your favorite pasta

2 yellow bell peppers

1/2 cup / 110 g yellow lentils

1 1/2 cups / 370 ml vegetable broth

2 teaspoons turmeric

1 ripe mango

1 teaspoon yellow curry paste (sub in curry powder)

13.5 FL ounces / 400 ml canned coconut milk

salt to taste

Instructions

1. Preheat oven to 410 °F / 210 C°.

2. Place the bell peppers on a baking tray and bake them until the skin gets black (about 30 minutes). Rinse them under cold water and peel off skin, seeds and stem.

3. In a pan combine lentils and vegetable broth. Bring to boil, then let simmer until lentils are soft. Add turmeric, chopped mango, peeled bell peppers, curry paste and coconut milk and let simmer until pasta is ready. 

4. Meanwhile in a pot bring salted water to boil and cook pasta (follow instructions on package).

5. Season sauce with salt. Drain pasta and combine with sauce. Serve immediately. ENJOY!