Mango Coconut Curry
Make this restaurant favourite at home in all it's coconutty glory!
Ingredients
- 3 tbsp butter
- 1 large onion, diced
- 3 garlic cloves, crushed
- 2 tbsp Madras Curry Powder
- 1 tsp ginger (ground)
- 3 tbsp flour
- 2 cups Vegetable Broth, prepared
- 1 1⁄2 tsp Vegetable Broth Mix
- 1 cup boiling water
- 1 star anise, optional
- 1 can (19 oz/540 ml) light coconut milk
- 1 tbsp Red Pepper Jelly
- 2 mangoes, peeled and sliced
- 1⁄4 cup chopped fresh cilantro
Preparation
- Heat butter over medium-high heat. Add onion and garlic. Sprinkle with curry powder and ginger and sauté until onions are softened.
- Sprinkle with flour and cook for 2 minutes. Add broth and star anise, if desired. Stir until mixture comes to a boil.
- When sauce is slightly thickened, add coconut milk and Red Pepper Jelly, stirring until smooth.
- Add mango and cilantro. Bring to a simmer and serve.
Epicure Products Used
Nutritional Information
Per serving: Calories 230, Fat 10 g (Saturated 6 g, 0.3 0 g), Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 36 g (Fiber 5 g, Sugars 22 g), Protein 3 g.
Tips
Use peaches instead of mangoes.
Perfectly Balance Your Plate
Serve with grilled pork and steamed veggies.