Vegetable curry with scampi and mango

Ingredients for 2 servings:

• 10 scampi
• 3 garlic cloves
• 1 onion(s)
• 3 carrots (approx. 200 g)
• 1 small fennel bulb(s) (approx. 180-200 g)
• 10 g ginger
• 180 g bell pepper(s), red
• 90 g onion(s), red
• 100 g mushrooms, brown
• 1 mango(s) (approx. 150 g pulp)
• 1 bunch of spring onions
• 200 ml vegetable stock
• 2 tsp mango chutney
• 2 tsp curry paste, yellow
• 2 tsp sambal oelek
• 2 tbsp sherry
• e.g. lime juice
• n. B. Cinnamon powder
• n. B. Pepper, mixed
• 1 pinch(s) brown sugar
• 1 tsp chili oil
• 4 tbsp peanut oil

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Combine 2 tablespoons of peanut oil, the chili oil, and 2 diced garlic cloves in a bowl. Add the scampi, stir, and let stand. Meanwhile, trim the fennel bulb, peel the carrots, and cut both into 1 cm cubes. Peel and finely dice the ginger and garlic. Remove the seeds and membranes from the bell peppers and dice them. Trim the mushrooms and quarter or eighth them, depending on their size. Peel, halve, and slice the onions. Peel and dice the mango (https://youtu.be/66UmGoKyyHI – this is a great way to do it). Heat the vegetable stock, cook the carrots and fennel with the garlic and ginger for 8 minutes, and then set aside. Briefly fry the scampi in a little oil in the wok, then return them to the liquid and set aside. Now sauté the onions in the wok and sprinkle a pinch of brown sugar over them. Add the bell peppers and mushrooms and stir-fry. Add the fennel and carrots with their liquid, along with the garlic and ginger. Add the sherry, mango chutney, and sambal oelek and stir. Simmer on low heat for 10 minutes. Add the mango cubes, the 1 cm long spring onions, and the scampi with their liquid. Heat briefly and serve.