Curried Vegetables with Coconut, Almonds and Mango

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Curried Vegetables with Coconut, Almonds and Mango
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
50 grams
blanched almonds
2 tablespoons
1 tablespoon
1 tablespoon
1 tablespoon
2 teaspoons
fresh Ginger root (grated)
100 grams
Chickpea seedling
200 grams
1
100 grams
100 grams
1
1
small Zucchini
80 grams
1
ripe Mango
1 tablespoon
Parsley (finely chopped)

Preparation steps

1.

To make curry sauce: Soak almonds overnight in 200 ml (approximately 1 scant cup) water. Drain and puree in a blender with 250 ml (approximately 1 cup) fresh water. Add soy sauce, honey, lemon juice, curry powder, salt to taste and ginger. Blend until creamy.

2.

Blanch both types of sprouts in boiling water, about 1 minute. Drain, rinse with water and mix into curry sauce.

3.

Rinse and trim vegetables. Remove seeds and ribs from pepper and cut into small cubes. Finely chop cauliflower, mushrooms and shallot. Coarsely grate zucchini.

4.

With a vegetable peeler, peel about 1/3 of coconut meat into in thin strips and set aside. Finely grate remaining coconut meat and mix, along with vegetables, into the curry sauce.

5.

Peel mango and slice fruit from pit. Finely chop mango. Mix mango and parsley into curry.

6.

Serve curry garnished with reserved coconut strips.