Enjoy our vegan recipe Creamy Mango Coconut Curry by feastr. Ideal to lose weight. Balanced and very tasty.
|3766 kJ (900 kcal)
non-stick frying pan, pot, Spoon, cutting board, chef's knife, spatula, bowl
Chop the onion coarsely and chili finely. Cook the rice according to the package instructions.
Heat the coconut oil in a non-stick frying pan over medium heat and fry the curry paste for approx. 1-2 minutes.
Add the onions and chili. Fry until the onions turn translucent. Stir occasionally.
Add the coconut milk and vegetable broth.
Add the peas and let simmer briefly on low to medium heat.
Coarsely chop the pepper and add to the pan.
Coarsely chop the mango and cilantro, add both to the pan and let simmer for 5 minutes.
Heat a non-stick frying pan over medium heat. Toast the cashews without oil, tossing occasionally until golden brown.
Add the agave syrup and caramelize for approx. 30 seconds. Stir constantly. Turn off the heat and set the cashews aside.
Serve with the rice and top with the cashews.
Enjoy your meal!