Creamy Mango Coconut Curry

Chop the onion coarsely and chili finely. Cook the rice according to the package instructions.

• 1 Onion, red (~ 3 oz)
• ½ Chili pepper (~ 0.1 oz)
• 1⁄3 cup Basmati rice

Heat the coconut oil in a non-stick frying pan over medium heat and fry the curry paste for approx. 1-2 minutes.

• 1 tsp Coconut oil
• ½ tsp Curry paste, red

Add the onions and chili. Fry until the onions turn translucent. Stir occasionally.

Add the coconut milk and vegetable broth.

• 2⁄3 cup Coconut milk
• ½ cup Vegetable broth

Add the peas and let simmer briefly on low to medium heat.

• 1⁄3 cup Green peas, frozen

Coarsely chop the pepper and add to the pan.

• 1 Bell pepper, yellow (~ 4.9 oz)

Coarsely chop the mango and cilantro, add both to the pan and let simmer for 5 minutes.

• ½ Mango (~ 5.9 oz)
• 3 twigs of Cilantro, fresh or frozen (~ 2 tsp)

Heat a non-stick frying pan over medium heat. Toast the cashews without oil, tossing occasionally until golden brown.

• 1 Tbsp Cashews

Add the agave syrup and caramelize for approx. 30 seconds. Stir constantly. Turn off the heat and set the cashews aside.

• 1 ⁠½ tsp Agave syrup

Serve with the rice and top with the cashews.

Enjoy your meal!