John Myers
Coconut-curry-mango Sauce with Rice Vegan or with Meat
The perfect coconut-curry-mango sauce with rice vegan or with meat recipe with a picture and simple step-by-step instructions.
- Coconut oil
- 1 Pc. Peppers yellow
- 1 Pc. Red peppers
- 1 Cup Peas
- Mushrooms as desired
- 0,5 Pc. Mango
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 Glass Bamboo strips
- Coconut milk
- Other vegetables as desired
- If necessary, meat in thin strips as desired
- Salt + pepper
- Curry
- Turmeric
- Add water for rice and let the rice cook. Wash the vegetables, peel them if necessary and cut them into bite-sized pieces. Pour off the juice of the bamboo strips. Put coconut oil in a pan, when the fat is hot (first sear the meat) then add the hard vegetables and piece by piece the softer vegetables and sauté briefly. Now add the peas, mango and bamboo strips and season with salt and pepper. Then deglaze everything with the coconut milk and season with curry and turmeric. Now simmer on a low level for more than 15 minutes. When the rice is ready … trap the rice on a plate and serve with the sauce and possibly a leaf of parsley.
Facebook Comments