Mango curry
Ingredients
- 2 tbsp coconut oil
- 6 garlic cloves, sliced
- 2 red onions, sliced
- 4 tsp black mustard seeds
- ½ tsp cinnamon
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp cayenne
- 1 tbsp sugar
- ½ tsp salt
- 1 red chilli, sliced
- 1 tin coconut milk
- 2 tbsp desiccated coconut
- ¼ tsp white vinegar
- 3 mangoes
- Coriander
- Rice
Steps
- Clean the rice, add half the coconut milk for cooking and top up with water.
- Cut each mango into roughly eight wedges.
- Place a pan on medium heat and add in the coconut oil.
- Add the mustard seeds, turmeric, garlic, and onion. Cook until onions have softened.
- Next, add cinnamon, cayenne, curry powder, salt, and sugar. Stir and cook until fragrant.
- Add coconut milk, dessicated coconut, ½ cup water and red chillies. Heat to a simmer.
- Add mango and vinegar, cover, and simmer on low for 15 minutes, stirring occasionally.
- Serve over rice and garnish with coriander.