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

Ingredients

Serves 2

Rice

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

Curry

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

Instruction

• 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).