Curried Lentil Tacos

Add the basmati rice, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 35 to 40 minutes.

Add garlic, just half the garam masala, 1 tsp salt, and 1 tbsp vegetable oil to a medium saucepan over medium heat. Cook until fragrant, 1 to 2 minutes. Add lentils and 1¼ cups water. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender and water is absorbed, 20 to 25 minutes.

Add mustard seeds to a large nonstick skillet over medium heat. Toast until fragrant, 1 to 2 minutes. Add the mustard seeds, apple, lime zest, just half the cilantro, and a pinch of salt to a medium bowl and toss the apple cilantro salsa. To another medium bowl, add cabbage, lime juice, just half the mango chutney, a pinch of salt, and 1 tsp vegetable oil and toss the sweet mango slaw. TIP: You will use this skillet again in the next step.

Add remaining garam masala, a pinch of salt, and 1 tbsp vegetable oil to a small bowl and stir. Brush garam masala oil on one side of each tortilla. Heat the large nonstick skillet over medium-high heat and place tortillas oiled side down. Fry until golden brown, 1 to 2 minutes.

Add Vegenaise, remaining cilantro, 1 tsp water, and a pinch of salt to a small bowl. Stir to combine.

Add rice to the lentils and stir. Divide tortillas between plates. Top with lentils, sweet mango slaw, and apple cilantro salsa. Drizzle with remaining mango chutney and cilantro cream. Enjoy!