DistributorsMain dishes · CRESPO KITCHEN
Cabbage and zucchini curry with sautéed mango
Vegetables and potato in coconut sauce, topped with golden mango pieces.
40 min approx.1 servingsFresh mango
Photo: ClausIngredients
- 175 g pointed cabbage or tender green cabbage
- 100 g zucchini
- 150 g peeled potato
- 20 g ginger
- 1 small red onion
- 2 teaspoons coconut oil, divided
- 1 teaspoon mild curry powder
- 50 ml coconut milk
- 150 ml vegetable stock, plus extra as needed
- 1 fresh chili, to taste
- 80 g diced mango flesh
- Juice of ½ lime
- Salt
- 1 tablespoon cress sprouts
Method
- Chop cabbage and zucchini. Thinly slice potato; chop onion and ginger.
- Heat 1 teaspoon oil and sauté onion, ginger and potato. Stir in curry powder briefly.
- Add stock and coconut milk. Cover and simmer until potato is almost tender, about 10 minutes.
- Add cabbage and zucchini and cook 6–8 minutes more until tender, adding stock if needed.
- Sauté mango with remaining oil and chopped chili until lightly golden.
- Season curry with salt and lime. Serve topped with mango and cress.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Koch-Wiki contributors
Adaptation and translation under CC BY-SA 3.0