Name: Mango Curry Recipe with Coconut Milk and Broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 27 min
Cuisine: Asian
Ingredients: 500 grams broccoli florets, diagonally split; 1 ripe mango, diced; 100 grams carrots, cut in small pieces; 2 cloves garlic, minced; 1 piece ginger, minced; 1/2 tsp chili flakes; 50 grams cashews; 400 ml coconut milk; 200 ml vegetable broth; 1 tsp curry powder; 1/2 tsp cilantro; 1 tsp olive oil or 1 tbsp water; some salt and pepper (optional)

Mango Curry Recipe with Coconut Milk and Broccoli

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A delicious, gluten free, plant based curry recipe

Author: Gabi Rupp
Prep Time: 10
Cook Time: 15
Total Time: 27
Cuisine: Asian
Diet: Vegan

Ingredients

Scale

500 grams broccoli florets, diagonally split
1 ripe mango, diced
100 grams carrots, cut in small pieces
2 cloves garlic, minced
1 piece ginger, minced
1/2 tsp chili flakes
50 grams cashews
400 ml coconut milk
200 ml vegetable broth
1 tsp curry powder
1/2 tsp cilantro
1 tsp olive oil or 1 tbsp water
some salt and pepper (optional)

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Instructions

Sweat garlic, ginger and chilli pepper flakes in a little oil or water over medium heat
for about two minutes until the garlic is slightly browned and you can taste the smell of the chilli peppers.
Then use the vegetable stock and coconut milk to deglaze.
Add broccoli and carrots and bring to a boil.
After boiling, add the spices and simmer on a low heat for about 10 minutes until broccoli and carrots are almost cooked.
Add mango, and cashew nuts, stir well and simmer for another three minutes.
Season with salt and pepper (optional)

Notes

Serve it without or with a side dish, e. g. nutty brown rice, wild rice or quinoa.

Nutrition

Serving Size: 2

Find it online: https://leanjumpstart.com/mango-curry-recipe/