the taste space

Moroccan Curried Carrot, Mango and Lentil Salad

Posted in Mains (Vegetarian), Salads by janet @ the taste space on September 2, 2011


I thought I had been curried out, but in truth, curries have now infiltrated my life. I made a curry without even knowing!

As I was cooking it, Rob walked into the house and proclaimed it smelled like curry.

It must have been the garam masala.

Should I call this a Moroccan curry or a salad? How about a curried salad?

(I am no stranger to renaming things as curry, as scary as it may originally appear).

It is kind of an Indian/Moroccan version of my Latin-Spiced Mango Lentil Salad.

Maybe Moroccan fusion cuisine would better describe this dish. I have to call it Moroccan, though, because I found the original recipe for stir-fried carrots with mango and ginger in Moroccan Food & Cooking by Ghillie Basan.

Of course, I took it into my own direction.

I opted for a longer braise for the carrots, to give them a nice caramelization.

Then I added lentils, to make this a more substantial dish. In retrospect, couscous (or millet) would have kept this more aligned with its Moroccan routes.

I didn’t have ras el hanout, so I substituted garam masala which has a lot of similar spices.

Regardless of its name, the end result was a delicious warm lentil dish, filled with caramelized carrots and onions, with heavy savoury notes from the cinnamon with more complexity from the garam masala. Ginger adds a subtle, but nice heat. Mangoes add the finishing touch, as well as a squirt of fresh lemon juice. If your mangoes aren’t ripe, you may consider adding some agave or honey to the dish.

To recap my week of curries, these are some great curries that I have made that are perfect for both the beginner and the expert. I am sure I will be sharing may more as we both explore curries in our new kitchen.  I bet this year will not only be the year of the bean, but the year of the curry. ;)

Dal Bhat (Nepalese Mountain Lentil Curry)

Cauliflower, Spinach and Chickpea Balti

Indian Lentils with Spinach (Dal Palak)

New Potato, Cauliflower, Chickpea and Green Bean Thai Curry with a Cucumber and Coriander Salsa

Quinoa and Red Lentil Kitchari

Vanilla Sweet Potato and Kale Curry

Tempeh Tikka Masala posted by Rob

Creamy Broccoli Dal by Vegan Yum Yum (Rob has made this a few times already, recipe here)

What are your favourite curries?


This is my submission to Deb for this week’s Souper Sundays, to this month’s Simple and in Season and to Ricki’s Wellness Weekends.

Moroccan Carrot, Mango and Lentil Salad

1 cup black beluga lentils, rinsed
1 tbsp olive oil
5-6 large carrots, peeled and sliced in 3/4 cm slices
1 large onion, diced
3 garlic cloves, minced or pressed
1.5 tbsp freshly grated ginger (25 g)
1 tsp cinnamon
1 tsp garam masala (or ras el hanout)
1 ripe mango, coarse diced (1.5 cups)
small bunch of cilantro, chopped
1 tbsp fresh lemon juice (from 1/2 lemon)
1/4 cup pistachios, toasted and coarsely chopped

1. Place lentils in a large pan.  Cover with 2 inches of well-salted water.  Bring to a boil.  Cover, lower heat to a simmer, and cook for 15-20 minutes or until lentils are tender.  Drain.

2. Meanwhile, in your largest skillet over medium high heat, heat 1 tbsp oil. Add carrots and cook in a single layer – they’ll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned, about twelve minutes.

3. Push carrots to the side, add a bit more oil, then add onions, garlic and ginger and sauté for 1-2 minutes.

4. Add in your drained, cooked lentils with the cinnamon and garam masala. Stir to toss and cook until heated through.

5. Carefully add in the mangoes, stirring to combine well and keep heated.

6. Stir in cilantro and lemon juice, and season with salt and pepper. If your mango is not that sweet, you may need to add agave/honey. Sprinkle with pistachios just prior to serving.

Serves 4-6.

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19 Responses

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  1. Joanne said, on September 2, 2011 at 1:46 PM

    I might need to move in with you and Rob. I just can’t get over this week of curries. Too fabulous!

    • Saveur said, on September 2, 2011 at 9:47 PM

      Joanne, there will be many more curries to come, that’s for sure. We are working on another trip to NYC so hopefully we can connect again. :)

  2. Squid said, on September 2, 2011 at 9:02 PM

    This looks very toothsome. You could use pumpkin or sweet potato as well as/instead of the carrot.

    • Saveur said, on September 2, 2011 at 9:45 PM

      That sounds like a great idea, Squid. :) I can’t wait until winter squash is in season once again.

  3. Richa@HobbyandMore said, on September 2, 2011 at 9:36 PM

    I am loving all these curried creations! carrots and mango and curry would be lovely together! hopped on here from Rick’s WW ..thanks for sharing!

  4. Vicky said, on September 3, 2011 at 4:27 AM

    Oh my! This looks heavenly!

  5. Keri said, on September 3, 2011 at 10:38 PM

    Looking forward to making this. In step 4 you mention cinnamon; however, I do not see it listed in the ingredients. How much cinnamon do you suggest?

    • Saveur said, on September 4, 2011 at 2:35 PM

      Thanks for catching the typo! I have added the cinnamon (1 tsp) to the ingredients. :)

  6. DebinHawaii said, on September 4, 2011 at 8:20 PM

    All of my favorite ingredients and flavors in this one and I love the Indian-Moroccan vibe. ;-) Thanks for sending it to Souper Sundays.

  7. Ashley said, on September 23, 2011 at 11:03 AM

    This looks so good!! I don’t know if this counts as a curry but it’s an Indian dish I really liked that you might like since it doesn’t have too many spices: http://www.eatmedelicious.com/2010/06/carrot-slices-in-dill-sauce-gajar-suva.html

    • Saveur said, on September 23, 2011 at 11:42 AM

      I forgot you have 660 Curries, too. Which dishes were your favourites?

  8. […] Next, an unusual Moroccan Curried Carrot, Mango and Lentil Salad  […]

  9. […] for me anytime” category. Definitely comfort food.  I have mentioned this delightful dal a few times, but have yet to share the recipe because we didn’t have any photos. Since we usually […]

  10. Ellen Lederman said, on February 1, 2013 at 4:36 PM

    Just made this for lunch. Loved the carrots. Thought the lentils were plain, so jazzed up the entire salad with a bit of hot sauce, salt, sumac, and pomegranate molasses—perfection!

  11. […] was a time when I would get curried out. Too much curry. I couldn’t keep up with […]

  12. […] was a time, I did not like curry. Until we started experimenting at home and fell in love with dal […]

  13. […] 2011 was year of the bean, but we all know that never stopped. 2012 was probably the year of curry, and that hasn’t let up, either. 2013 definitely focused on quick and easy meals and […]

  14. Laïs said, on July 29, 2014 at 12:52 PM

    Thanks for this delicious recipe! Try adding some sauteed pineapple sage & chopped mint. Perfect for a summery dinner ;)


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