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Vegan Curry with Mango, Eggplant and Ginger Juice
Recipe: Francis van der Burg
A delicious, creamy curry that you can put on the table in no time - all without any packages or bags. Packed with fruits and vegetables and completely vegan; perfect for a change of pace. Thanks to the coconut yogurt, the curry has a fresh and creamy taste. Moreover, you decide how spicy you make it, making it also suitable for children!
Recipe
2 people
25 minutes
Ingredients
Preparation
- Heat the oil over medium-high heat. In it, fry the onion, garlic and eggplant for 5 minutes until the onion is translucent. After this, add the mustard, cumin powder and two splashes of Dutch ginger juice and fry until fragrant and golden brown.
- Meanwhile, puree half of the mango with the coconut yogurt, turmeric and cayenne pepper. You can do this in the blender or with the hand blender.
- Add the yogurt mixture and the remaining mango cubes to the eggplants and simmer on low heat for a while.
- Cook the rice according to the package directions.
- Sprinkle the curry with the fried onions and alfalfa and serve with the rice.
Tip!
Make some more right away so you can eat it for two days, a curry is often even tastier the next day!