Categories: curry, indian

Ingredients

• 1 ripe mango
• 1 red pepper
• 3 new potatoes (small red potatoes)
• 2 tomatoes
• 1/3 yellow onion
• scant 1/4 tsp turmeric
• 1 tbsp curry
• 1 tsp salt
• half a block of tofu (with soy sauce)
• 3 tbsp coconut milk
• handful of coconut flakes
• 3 tbsp olive oil

Directions

1. Start a pot of white rice boiling.

2. Boil the potatoes (about 6 minutes). Peel them and cut them into dice.

3. Chop the onions, red peppers, and tomatoes.

4. Peel the mango, cut away two large slabs from the flat stone in the middle, dice one of the slabs and save the other one for dessert :)

5. Heat the oil over medium-high heat.

6. Add onion and wait for onion to brown slightly, stirring regularly. Then add tofu.

7. Add the chopped red pepper and tomatoes, let simmer for 8 minutes or until juicy. Throw in coconut flakes

8. Add the spices and let simmer for one minute.

9. Add the coconut milk

10. Add the potatoes and diced mango, let simmer for a couple more minutes.

Email to a friend | Print this recipe | Back