Mango and broccoli curry

Ingredients for 2 servings:

• 250 g broccoli florets
• 1 mango(s)
• 3 spring onions
• 200 g carrot(s)
• 2 cloves garlic
• 1 piece(s) ginger, walnut-sized
• 2 chili peppers, dried
• 50 g cashew nuts, coarsely chopped
• 200 ml vegetable stock
• 200 ml coconut milk
• 1 tsp curry powder
• ½ tsp cumin
• ½ tsp coriander
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

fiery-fruity and vegetarian

Split the broccoli florets diagonally again, dice the mango, and cut the carrots into approximately 1 cm wide wedges. Slice the spring onions and chilies into rings, and finely chop the ginger and garlic cloves. Sauté the garlic, chilies, and ginger in a little oil for about two minutes, until the garlic is lightly browned and the aroma of the chilies is noticeable. Then deglaze with the vegetable stock and coconut milk, add the broccoli and carrots, and bring to a boil briefly. Once boiling, add the spices and simmer on low heat for about 15 minutes, until the broccoli and carrots are almost tender. Now add the mango, spring onions, and cashews, stir well, and simmer for another five minutes. Finally, season to taste and serve with or without a side dish, such as jasmine rice or naan bread.