Vegetable Coconut Curry with Almond Sauce and Mango

Ingredients

• 50 g peeled almonds
• 2 tbsp Soy sauce
• 1 tbsp honey
• 1 tbsp Lemon Juice
• 1 tbsp Mild curry powder
• Salt
• 2 tsp freshly grated ginger
• 100 g chickpea sprouts
• 200 g any grain sprouts
• 1 red bell pepper
• 100 g cauliflower
• 100 g mushrooms
• 1 Shallot
• 1 small zucchini
• 80 g fresh coconut meat
• 1 ripe Mango
• 1 tbsp finely chopped parsley

Instructions

1. 1.

   Soak almonds overnight in 200 ml water. For the sauce, drain the soaking water and blend with 250 ml fresh water. Add soy sauce, honey, lemon juice, curry powder, salt, and ginger; whisk until creamy.

2. 2.

   Blanch sprouts and grain sprouts in boiling water for 1 minute, shock in cold water, drain, and mix into the sauce.

3. 3.

   Wash and trim vegetables: seed and dice bell pepper, finely chop cauliflower, mushrooms, and shallot. Roughly grate zucchini.

4. 4.

   With a vegetable peeler, shave about one‑third of the coconut meat into fine strips; set aside. Grate the remaining coconut and combine with vegetables in the sauce.

5. 5.

   Peel mango, cut flesh along the pit, dice finely, and fold in with parsley into the curry.

6. 6.

   Serve garnished with coconut strips.