Mango Curry

Ingredients

• Cooked rice - For serving
• Fresh cilantro - For garnish
• Salt - To taste
• Lime juice - 2 tablespoons
• Vegetable broth - 1 cup
• Coconut milk - 1 can (400ml)
• Cayenne pepper - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Ripe mangoes - 2, peeled and diced

Instructions

1. In a large pan, heat some oil over medium heat.
2. Add the chopped onion and cook until it becomes translucent.
3. Add the minced garlic and grated ginger, and cook for another minute.
4. Add the curry powder, turmeric, cumin, coriander, and cayenne pepper. Stir well to coat the onions and spices.
5. Add the diced mangoes and stir to combine with the spices.
6. Pour in the coconut milk and vegetable broth. Stir well and bring to a simmer.
7. Cover the pan and let the curry simmer for about 15 minutes, or until the mangoes are tender.
8. Stir in the lime juice and season with salt to taste.
9. Garnish with fresh cilantro and serve the mango curry over cooked rice.