Summary

Ingredients

• 1 leek stick (s), cut into fine rings
• 3 spring onions with green, cut into thin rings
• 1 pointed pepper, cut into small pieces
• 250 g cocktail tomatoes, quartered
• 1 can mango pulp, approx. 230 g drained weight
• 1 can coconut milk, 400 ml
• cumin
• 0.5 teaspoon ½ sambal oelek
• coriander
• salt and pepper
• oil
• 1 teaspoon, heaped vegetable stock, instant

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Instructions

1. Heat the oil in a wok or a saucepan, sauté the leek, cut into thin rings, and the spring onions in it over low heat. Add the chopped peppers and the quartered tomatoes and sauté briefly.
2. Add the coconut milk and 100 ml of water. Drain the can of mango and collect the juice. Cut the mango into small pieces and add.
3. Season with the grainy vegetable stock, cumin, salt, pepper and coriander. Add Sambal Oelek as desired. Simmer on low heat for about 10 minutes.
4. Season again, if you like it sweet, you can add some mango juice. Tastes great with fresh baguette.