Mango Curry - Thug Kitchen

Mango Curry - Thug Kitchen

from getvegged.co.uk
1 servings

Ingredients

  • 1 tbspcoconut oil
  • ½onion
  • 1 ½ cupsgreen beans
  • 3 clovesgarlic
  • 1 ½ tbspfresh ginger
  • 2 tbspred curry powder
  • 1 tspsoy sauce
  • 375 mlcoconut milk
  • 250 mlvegetable stock
  • 1mango
  • 100 gdry fried tofu
  • 2 tsplime juice
  • ½ cupbrown rice

Directions

  1. 1

    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, aubergine and red pepper and add to the pan.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Drain and dish up the rice along with the curry - squeeze over with lime juice and sprinkle with coriander before serving