Summary

Ingredients

• 250 g broccoli florets
• 1 mango (s)
• 3 spring onion (s)
• 200 g carrot (s)
• 2 cloves garlic
• 1 piece (s) ginger, the size a walnut
• 2 chilli pepper (s), dried
• 50 g cashew nuts, rouhly chopped
• 200 ml vegetable stock
• 200 ml coconut milk
• 1 teaspoon curry powder
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ coriander
• salt

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Instructions

1. Split the broccoli florets diagonally again, dice the mango and divide the carrots into approx. 1 cm wide wedges. Cut the spring onions and chili peppers into rings and finely chop the ginger and garlic cloves.
2. Sweat the garlic, chilli peppers and ginger in a little oil for about two minutes, until the garlic browns slightly and the scent of the chilli peppers can be felt. Then deglaze with the vegetable stock and coconut milk, add broccoli and carrots and then bring to the boil briefly.
3. After boiling, add the spices and simmer on low for about 15 minutes until the broccoli and carrots are almost cooked.
4. Now add the mango, spring onions and cashew nuts, stir well and let simmer for another five minutes.
5. Finally, season again and then optionally with or without a side dish, e.g. Serve e.g. jasmine rice or naan bread.