Tropical Twist: Mango Coconut Curry with Quinoa Recipe

Introducing: Mango Coconut Curry with Quinoa

Today, I’m excited to share a unique and flavorful dish that combines the tropical sweetness of mango with the creamy richness of coconut in a savory curry. This recipe is perfect for brightening up a rainy day or adding a burst of sunshine to your dinner table.

Ingredients:

• 1 ripe mango
• 200ml coconut milk
• 100g quinoa
• 1 red bell pepper
• 1 onion
• 2 cloves of garlic
• 1 tbsp curry powder
• 1 tsp turmeric
• 300ml vegetable broth
• to taste
• fresh cilantro for garnish

Kitchen Tools:

• saucepan
• chef’s knife
• cutting board
• wooden spoon

To start, heat some oil in a saucepan over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant. Next, add the curry powder and turmeric, toasting the spices for a minute to release their flavors.

Add the diced mango, sliced red bell pepper, coconut milk, and vegetable broth to the saucepan. Bring the mixture to a simmer and let it cook for about 15 minutes until the mango and bell pepper are tender.

While the curry is simmering, rinse the quinoa under cold water using a fine-mesh sieve. Add the quinoa to the saucepan, stirring well to combine. Cover the saucepan and let the quinoa cook for about 15 minutes, or until it’s tender and the liquid is absorbed.

Season the mango coconut curry with salt and pepper to taste. Serve hot, garnished with freshly chopped cilantro for an extra burst of freshness.

This exotic Mango Coconut Curry with Quinoa weighs approximately 900g when cooked, serving 4 people with each serving weighing around 225g. One serving of this dish is estimated to be around 300 calories.

For a unique twist on this dish, try adding a squeeze of fresh lime juice before serving to brighten up the flavors even more.

I hope you give this recipe a try and enjoy the tropical flavors it brings to your table. Feel free to experiment and make it your own by adding your favorite veggies or protein. Happy cooking!