John Myers
Mango Curry with Peppers and Eggs
The perfect mango curry with peppers and eggs recipe with a picture and simple step-by-step instructions.
- 120 g Basmati rice
- Salt
- 4 Hard-Boiled eggs
- 200 g Mini peppers
- 1 Fresh mango
- 20 g Ginger
- 2 Red onions
- 1 Clove of garlic
- 1 Red chilli pepper
- 2 tbsp Rapeseed oil
- 1 tsp Yellow curry powder
- 100 ml Vegetable broth, instant
- 200 ml Unsweetened coconut milk
- 20 g Coconut chips
- 0,25 bunch Fresh coriander
- Cook the basmati rice in salted water according to the instructions on the packet. Peel the eggs, halve and quarter them. Wash the mini peppers, cut in half lengthways, core and cut into pieces.
- Peel the mango, cut the pulp from the core and cut into pieces. Grate the ginger, peel the onions and garlic, cut into cubes. Halve, core and roughly chop the chilli pepper.
- Heat the oil in a pan and sauté the bell peppers, onions and garlic. Dust with curry powder and bring to the boil with the vegetable stock and coconut milk. Add eggs, mango and chilli and let simmer for 5 minutes.
- Pluck the coriander leaves from the stems (keep 2 stalks). Serve mango curry with paprika, eggs and rice, each with a stalk of coriander on plates. Serve sprinkled with coconut chips and cilantro leaves.
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