John Myers
Contents
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Ingredients
Vegetable mix curry:
- 500 g 1 mango
- 350 g Cauliflower florets
- 200 g Broccoli florets
- 150 g 4 carrots
- 100 g Peas frozen
- 2 tbsp Sunflower oil
- 400 ml 1 can of coconut milk
- 400 ml Water
- 1 tbsp Mild curry powder
- 3 big pinches big pinches of colored pepper from the mill
- 3 big pinches big pinches of coarse sea salt from the mill
- 1 tbsp Sweet soy sauce
- 1 tbsp Tapioca starch
Srvieren
- Parsley for garnish
Instructions
Vegetable mix curry:
- Peel the mango, remove the pulp from the core and dice (approx. 5 - 2 cm). Clean the cauliflower and broccoli and cut into small florets. Peel the bunch of carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Heat sunflower oil (2 tbsp) in a wok, add the vegetables (cauliflower florets, broccoli florets, carrot blossoms and frozen peas) and fry / stir fry vigorously. Sprinkle with mild curry powder (1 tbsp), fry briefly / stir in a pan and deglaze / pour in the coconut milk (400 ml) and water (400 ml). Season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Simmer / simmer for 6 to 8 minutes with the lid closed. Finally add / fold in the mango cubes and thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.
Yellow basmati rice:
- Bring rice (100 g) to the boil in water (300 ml) with salt (½ teaspoon) and ground turmeric (1 teaspoon), stir and cook with the lid closed at the lowest temperature for about 20 minutes.
Serve:
- Press the rice into a decorative shape and turn it onto the plates. Add vegetable semix curry and garnish with parsley, serve.
