Jan 23, 2015

Vegetable coconut curry with mango and peanut butter

And here we go, another curry - I've told you, I'm a fan of Indian cooking! ^^

As most currys, this one is super fast and easy to prepare - you just need about 30min of your time! Additionally, its super healthy and has loads of plant based proteins from chick peas, peanut butter and cashews - perfect for us vegetarians/vegans (and nutritious for everyone else of course)!

Just try and tell me how you liked it!

course country time difficulty
main India 30min easy

Serves 2

I used exactly the same method as described (here), just without the almonds.

imperial metric
2 garlic cloves, peeled
1 inch ginger, peeled
1 tbsp oil or butter
3 tsp curry powder
pinch or more chili powder
1 can (14oz/400ml) coconut milk
1/2 cup 120ml mango juice
1/2 lime, juice of
5oz 150g carrots, chopped
5oz 150g broccoli, in florets
5oz 150g chick peas, canned
5oz 150g mango flesh (fresh or canned)
2 tbsp peanut butter
to taste salt

  • put garlic and ginger in a blender and or chop them pretty finely
  • heat oil or butter in a medium pot, add garlic-ginger-paste and cook until slightly browned
  • add curry and chili powder roast for 1-2 min
  • add coconut milk, mango juice and lime juice
  • now, add carrots and cook for 5 min on medium heat
  • add broccoli and cook for 5 min as well
  • same for the chick peas
  • add peanut butter and stir very well to dissolve
  • season with salt to taste
  • last but not least, add mango and just heat it up, don't cook it
Serve with basmati rice and decorate with fresh greens (cilantro or scallions) and nuts (peanuts or cashews).

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