Spiced Mango Curry with Coconut Rice and Fresh Cilantro

Ingredients

• •2 ripe mangoes, peeled and diced
• •1 tablespoon coconut oil
• •1 medium onion, finely chopped
• •3 garlic cloves, minced
• •1-inch piece of ginger, grated
• •1 teaspoon ground turmeric
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon red chili powder
• •1 cup coconut milk
• •1/2 cup vegetable broth
• •1 tablespoon lime juice
• •1 cup basmati rice
• •1 3/4 cups water
• •1/2 cup coconut milk (for rice)
• •1/2 teaspoon salt
• •Fresh cilantro leaves, for garnish
• •Salt, to taste
• •Black pepper, to taste

Instructions

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear.

2. 2

   In a medium pot, bring 1 3/4 cups of water and 1/2 cup coconut milk to a boil. Add the rice and 1/2 teaspoon salt, reduce the heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

3. 3

   Remove the cooked rice from heat and let it sit covered for 5 minutes, then fluff with a fork.

4. 4

   Heat 1 tablespoon coconut oil in a large pan over medium heat.

5. 5

   Add chopped onion and sauté until softened and golden, about 5 minutes.

6. 6

   Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

7. 7

   Add ground turmeric, cumin, coriander, and chili powder, stirring to coat the onions evenly with the spices.

8. 8

   Mix in the diced mangoes and cook for 2-3 minutes.

9. 9

   Pour in 1 cup coconut milk and 1/2 cup vegetable broth, stirring to combine.

10. 10

    Bring the curry to a gentle simmer and cook for 10 minutes, allowing the flavors to meld. Stir occasionally.

11. 11

    Season the curry with lime juice, salt, and black pepper to taste.

12. 12

    Serve the spiced mango curry over coconut rice, garnished with fresh cilantro leaves.