Vegetable curry with mango, fruity and vegan

Ingredients for 6 servings:

• 3 bell peppers, colored, diced
• 3 small sweet potatoes, peeled, diced
• 500 g carrot(s), peeled, sliced
• 1 mango(s), diced
• 2 shallots, peeled, diced
• 1 garlic clove(s)
• 1 can coconut milk, approx. 400 ml
• 200 ml water
• 3 tsp, heaped curry powder (Thai curry powder and Madras curry powder)
• salt and pepper
• 1 tbsp coconut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Sauté the diced shallots with coconut oil and curry powder in a large pot. Add the garlic through a press. Add the sweet potatoes, carrots, and diced bell peppers. Sauté everything briefly and deglaze with the water. Let the vegetables cook in a covered pot for about 10-15 minutes. Add the mango cubes and coconut milk and simmer for another 3-5 minutes. Season the curry with pepper, salt, and more curry powder, if desired. I like to use reddish, spicy Thai curry powder and yellow Madras curry powder. You can, of course, use any vegetables you like. Rice goes well with this dish. Tip: For meat eaters, well-seasoned, fried chicken fillet goes perfectly with it.