Spicy Curry Mango Noodles

Ingredients

• 400 g mango (1 mango)
• 3 spring onions
• 1 dried chili pepper
• 3 tbsp cashew nuts
• 1 Organic lemon
• 8 stems coriander
• 400 g short pasta (e.g., fusilli)
• Salt
• 2 tbsp Rapeseed oil
• 1 tbsp spicy curry powder
• 200 ml classic vegetable broth
• Pepper

Instructions

1. 1.

   Peel the mango, cut the flesh into slices from the stone and dice small.

2. 2.

   Clean, wash and slice spring onions into thin rings.

3. 3.

   Crush the chili pepper. Roughly chop cashew nuts.

4. 4.

   Rinse lemon hot, dry rub and finely grate the zest. Wash coriander, shake dry and roughly chop.

5. 5.

   Cook pasta according to package in plenty of boiling salted water until al dente. Meanwhile heat oil in a large non‑stick pan and toast curry powder.

6. 6.

   Add spring onions, chili and mango; sauté for 2–3 minutes over medium heat while stirring. Add vegetable broth, lemon zest and let reduce slightly. Season with salt and pepper.

7. 7.

   Drain pasta and set aside, reserving 50 ml of pasta water to stir into the curry sauce. Mix pasta and sauce in a bowl. Sprinkle cashew nuts and coriander on top and serve.