Mango, vegetables, rice and curry – a combination that always delights. Served with peanut butter, this dish will keep you coming back for more!
Ingredients
- Spring onion – 1
- Curry powder – 1 tablespoon
- Garlic cloves – 2
- Fresh ginger – 15 g
- Mango – 500 g
- Peanut butter – 2 tablespoons
- Fresh parsley – 1 bunch
- Oil – 4 tablespoons
- Black pepper – a pinch
- Cashews – 50 g
- Basmati rice – 200 g
- Sherry – 1 tablespoon
- Soy sauce – 1 tablespoon
- Salt – a pinch
Preparation
Cook the rice according to the package instructions. Lightly toast the cashews in a dry skillet. Next peel and dice the mango, removing the pit. Clean and cut the spring onion into 2 cm pieces. Peel and finely chop the garlic and ginger.
Heat oil in a pan and sauté the spring onion, garlic, and ginger for 1 minute. Season with curry powder. Stir and cook for an additional 2-3 minutes. Add soy sauce, sherry, and mango. Simmer for 2 minutes, stirring. Add peanut butter and 50 ml of water. Stir, then cook for about 4 minutes until softened. Season with salt and pepper to taste.
Serve the vegetable mixture over rice. Before serving, sprinkle with toasted cashews and chopped parsley or cilantro. Enjoy!
