Mango – vegetable – pan with mushrooms

Ingredients for 2 servings:

• 1 mango(s)
• 250 g mushrooms, fresh
• 1 bell pepper(s)
• 1 zucchini
• 2 cm ginger, fresh
• 1 clove(s) garlic
• 1 tsp curry powder
• pepper
• 1 tsp vegetable broth, instant
• 1 shot of orange juice
• olive oil
• Sauce thickener
• some paprika powder as needed
• some chili powder as needed

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and chop the garlic. Clean the mushrooms, slice or quarter them. Wash, stem, and dice the bell pepper. Peel and dice the mango. Wash and slice the zucchini. Peel and chop the ginger. Sauté the garlic in hot olive oil for 1 to 2 minutes in a pan about 28 cm in diameter. Add the mushrooms and sauté for about 5 to 8 minutes. Add the diced bell pepper, zucchini slices, and ginger pieces. Mix in the curry powder and vegetable stock. Sauté everything in the pan for about 10 to 15 minutes, until the vegetables have reached the desired consistency, stirring occasionally. Add the mango pieces and let it heat through. Add a dash of orange juice and thicken with a little sauce thickener, if desired. Season to taste with pepper, curry powder, paprika, or chili powder. Serve with whole-grain rice. Note: We didn’t have any onions, but would have liked to. We also needed a little sweet white wine to add flavor at the end. This recipe was born out of a spontaneous inspiration.