Cauliflower Curry with Mango and Peas

Ingredients

• 1 firm mango (about 600g flesh)
• 0.5 untreated lemon (juice)
• 1 medium cauliflower (about 500 g)
• 2 onions
• 1 Garlic clove
• 2 red chilies (to taste)
• 1 tsp freshly chopped ginger
• 2 tbsp plant oil
• 1 tbsp red curry paste
• 500 ml vegetable broth
• Salt
• 400 g Frozen peas
• 1 tbsp mango chutney
• Lemon balm (for garnish)

Instructions

1. 1.

   Peel the mango, separate the flesh from the pit and cut into smaller pieces. Mix with lemon juice. Clean the cauliflower, break into florets, rinse and set aside.

2. 2.

   Peel and roughly chop the onions; peel and finely mince the garlic clove. Wash the chilies, halve lengthwise, remove seeds and finely chop. Sauté the onions, garlic, chopped ginger and chili in hot oil. Stir in the curry paste and deglaze with about 100 ml broth. Bring to a brief boil, stir, then simmer gently for about 2 minutes. Add the cauliflower, mix well, sauté briefly, lightly salt and deglaze with the remaining broth. Simmer covered for 5 minutes. Add the mango and frozen peas and continue cooking without a lid for another 5 minutes. Adjust sweetness with mango chutney as desired. Serve garnished with lemon balm.