Summary

Ingredients

• 1 mango (s), possibly 2
• 1 cauliflower
• 1 clove garlic
• 1 piece (s) ginger, slightly hazelnut-sized
• 8 medium potato (s)
• 1 bunch parsley
• 4 tomato (s)
• 0.5 ½ lemon (s), juice it
• 1 tablespoon oil
• 1 tablespoon curry powder, possibly 2
• 200 ml vegetable stock
• 400 ml coconut milk
• salt

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Instructions

1. Peel the mango and remove the meat from the stone. Cut into wedges. Rinse the parsley, shake dry, coarsely chop the leaves. Scald tomatoes with boiling water, rinse in cold water, peel, quarter and core. Dice the pulp and mix with the mango, parsley and lemon juice.
2. Clean the cauliflower, cut into florets, rinse. Peel and chop the garlic and ginger. Rinse, peel and roughly dice the potatoes.
3. Fry the garlic and ginger in the hot oil. Fry the cauliflower, potatoes and curry powder briefly, deglaze with the stock and coconut milk and season with salt. Cover and simmer for ten minutes, then remove the lid and simmer for another 10 minutes. Add the mango mixture and let it heat up briefly.
4. Serve the curry garnished with parsley leaves if you like.