Tropical Delight: Mango Coconut Curry Bowl Recipe

Introducing: Mango Coconut Curry Bowl

Today, I’m excited to share a flavorful and exotic recipe that’s perfect for any day of the week — my Mango Coconut Curry Bowl. This dish is a fusion of tropical flavors and aromatic spices that will transport your taste buds to a beachside paradise. It’s a dish that’s both comforting and refreshing, making it a go-to meal for busy weeknights or lazy weekends.

Ingredients:

• 1 ripe mango, diced
• 400ml coconut milk
• 200g cooked chickpeas
• 2 tbsp red curry paste
• 1 red bell pepper, sliced
• 100g fresh spinach
• 1 lime, juiced
• 200g cooked basmati rice
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Kitchen Tools:

• knife
• cutting board
• saucepan
• wooden spoon
• citrus juicer

To start, heat a saucepan over medium heat and add the red curry paste. Cook for a minute until fragrant, then pour in the coconut milk and stir to combine. Add the diced mango, cooked chickpeas, and sliced bell pepper. Let the mixture simmer for about 10 minutes until the flavors meld together.

Meanwhile, prepare your basmati rice according to package instructions. Once the curry is ready, stir in the fresh spinach and lime juice. Season with salt and pepper to taste.

To serve, spoon the fragrant mango coconut curry over a bed of fluffy basmati rice. Garnish with fresh cilantro for a pop of color and flavor.

Approximate total weight: 1100g
Number of servings: 4
Average weight per serving: 275g
Approximate calorie count per serving: 350 calories

One unique tip for this dish is to add a sprinkle of toasted coconut flakes on top for an extra crunch and nutty flavor.

I hope you give this Mango Coconut Curry Bowl a try and enjoy the sweet and savory flavors in every bite. Feel free to customize the recipe with your favorite veggies or protein for a truly personalized meal. Bon appétit!