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Mango Coconut Curry
Savoury

When I first tried the combination of mango and curry in an Indian restaurant, my heart immediately beat faster. Since then it has been around all the time, yet it is also so wonderfully easy and quick to prepare! Not even 20 minutes for such a magical dish. Isn't it amazing? If you don't know the combination of sweet fruit and hearty curry, you should definitely try it.

Duration 20 minutes
Ingredients for 2 portions
  • 100g rice
  • 1 tin of chick peas (approx. 265g drained weight)
  • 1 teaspoon of coconut oil
  • 1 onion
  • 1 clove of garlic
  • 250g coconut milk light
  • 300g mango¹
  • 1 tablespoon curry
  • pepper, salt
Preparation
  1. cook rice as instructed on the package
  2. chop onions and garlic and fry briefly in coconut oil
  3. add the chickpeas and fry briefly
  4. add coconut milk and spices and simmer for about 10 minutes with the lid closed on a low heat
  5. add the mango and simmer again for about 5 minutes with the lid closed
Remarks
¹ You can use both fresh and frozen mango. If you use frozen ones, add a few minutes earlier to give them enough time to defrost.
Nutritional values for 1 portion
Calories
641 kcal
Fat
23,7g
Carbs
85,5g
Protein
16,4g