Summary

Ingredients

• 1 mango (s)
• 250 g mushrooms, fresh
• 1 bell pepper (s)
• 1 zucchini
• 2 cm ginger, fresher
• 1 clove garlic
• 1 teaspoon curry powder
• pepper
• 1 teaspoon vegetable stock, instant
• 1 dash orange juice
• olive oil
• Sauce thickener
• some paprika powder as needed
• some chili powder as needed

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Instructions

1. Peel and chop the garlic. Clean, slice or quarter the mushrooms. Wash, peel and dice the bell pepper. Peel and dice the mango. Wash the zucchini and cut into slices. Peel and chop the ginger.
2. Sauté the garlic in hot olive oil for 1 to 2 minutes in a pan with a diameter of approx. 28 cm. Add the mushrooms and cook for about 5 to 8 minutes. Add diced paprika, zucchini slices and pieces of ginger. Mix in the curry powder and vegetable stock. Stew everything in the pan for about 10 to 15 minutes until the vegetables have reached the desired consistency. Stir occasionally. Add the mango pieces and let them get hot. Pour in a dash of orange juice and thicken as desired with a little sauce thickener.
3. Season to taste with pepper, curry powder, paprika powder or chili powder.
4. This goes well with whole grain rice.
5. Note: We didn`t have an onion but would have liked to add one. We also missed a little sweet white wine to taste at the end.
6. The recipe was created out of spontaneous inspiration.