Mango Coconut Curry
Make this restaurant favourite at home in all it's coconutty glory!
15 - 25 min
4 servings
230 calories
Ingredients
3 tbsp butter
1 large onion, diced
3 garlic cloves, crushed
2 tbsp Madras Curry Powder
1 tsp ginger (ground)
3 tbsp flour
2 cups Vegetable Broth, prepared
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
1 star anise, optional
1 can (19 oz/540 ml) light coconut milk
1 tbsp Red Pepper Jelly
2 mangoes, peeled and sliced
1⁄4 cup chopped fresh cilantro
Instructions
Heat butter over medium-high heat. Add onion and garlic. Sprinkle with curry powder and ginger and sauté until onions are softened.
Sprinkle with flour and cook for 2 minutes. Add broth and star anise, if desired. Stir until mixture comes to a boil.
When sauce is slightly thickened, add coconut milk and Red Pepper Jelly, stirring until smooth.
Add mango and cilantro. Bring to a simmer and serve.
Nutritional Information
Per serving: Calories 230, Fat 10 g (Saturated 6 g, Trans 0.3 g), Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 36 g (Fiber 5 g, Sugars 22 g), Protein 3 g.
Tips
Use peaches instead of mangoes.
Perfectly Balance Your Plate
Serve with grilled pork and steamed veggies.