Mango Curry

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Green beans

  Snap beans, raw

  1 ½ cup, pieces or 150g

• Garlic

  Raw

  3 clove or 9g

• Ginger

  Spices, ground

  1 ½ tbsp or 8g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ½ cup or 360g

• Vegetable Stock

  Freshdirect

  1 cup or 237g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Tofu

  Fried

  100g

• Lime juice

  Raw

  2 tsp or 10g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Red Curry Paste

  Roland

  2 tablespoon or 34g

• Red Bell Pepper

  Freshdirect

  1 medium or 148g

• Green Zucchini

  Freshdirect

  1 medium or 196g

Directions

1. Get Cooking!
2. Dice the onion and add to a large heated pan over a medium heat and cook until lightly golden. Next chop up the green beans, zucchini and red pepper and add to the pan.
3. Cook for 8-10 minutes, or until everything has softened. Crush the garlic and peel and great the ginger and add to the pan along with the curry paste and stir for a further 2 minutes.
4. Add the coconut milk, vegetable stock and soy sauce and leave to simmer for 10 minutes. Meanwhile, add the rice to boiling water and cover for 10-15 minutes. Next, cut the mango in half and remove the pit.
5. Slice across the mango both horizontally and vertically and then use a spoon to scoop out the mango and discard the skin and pit. Add the mango and tofu to the pan, reduce the heat and cover and simmer for another 10 minutes.
6. Drain and dish up the rice along with the curry - squeeze over with lime juice and sprinkle with coriander before serving.
7. Recipe by: Olly Charlotte (source: https://getvegged.co.uk/mango-curry/)

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