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Vegan mango curry

updated

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Ingredients for 3 servings:

  • 1 mango(s)
  • 4 dl coconut milk
  • 1 tbsp curry powder or paste
  • 1 tbsp chili sauce, sweet
  • 5 drops of Tabasco
  • 1 tsp, heaped vegetable stock
  • 200 g rice
  • salt water
  • 500 g mixed vegetables, e.g. carrots, leeks, onions, peppers, sweet potatoes
  • some margarine

Instructions

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

Cut the mango and vegetables into small, bite-sized pieces. Sauté the mango in a little oil and deglaze with the coconut milk. Bring to a boil briefly, then remove from the heat. Add the spices and season to taste. Cook the rice in salted water according to the package instructions. Sauté the vegetables in a little margarine, add the drained rice, and continue sautéing. Then top with the mango sauce, heat thoroughly, and serve. You can also use noodles instead of rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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