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!

Ingredients

• 3 tablespoons of olive oil
• 1 eggplant (diced)
• 1 mango (peeled, diced)
• 8 tablespoons/300 grams of coconut yogurt
• 1 teaspoon of turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon mustard
• 1 teaspoon ground cumin
• 1 onion (chopped)
• 2 cloves of garlic (minced)
• 2 squirts of Dutch ginger juice
• 200 grams of rice
• 4 tablespoons of fried onions (packet)
• Optional: alfalfa and cashews to garnish

Preparation

1. 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.
2. 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.
3. Add the yogurt mixture and the remaining mango cubes to the eggplants and simmer on low heat for a while.
4. Cook the rice according to the package directions.
5. 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!

Enjoy your meal!