Cassava Curry with broccoli and Mango

Ingredients for 2 servings

For the Curry

• 450 g of cassava root peel and cut into 1,5 cm cubes
• 300 g broccoli in small florets cut
• 150 g yellow bell pepper – cut into strips
• 30 g flaked Almonds – fat free roasting
• 1 Mango into 1 cm cubes
• 1 mild red chilli – remove seeds and cut into rings

Liquid ingredients and spices

• 400 ml vegetable broth
• 100 ml coconut milk
• 2 TABLESPOONS peanut oil
• 2 TBSP Tamari (or soy sauce)
• 3 Kaffir lime leaves – remove the stalks; Leaves finely chop
• Crystal salt
• Pepper from the mill

Preparation

Preparation time about 10 minutes cooking/baking time approx. 20 minutes

The peanut oil in a frying pan. Cassava and pepper cubes in 3 Min. sauté with vegetable stock, lime leaves, chilli and Tamari and 10 – 12 Min. leave to cook for.

Then the broccoli in the pan, the coconut milk and stir for a further 2 Min. leave to cook for. The mango cubes and season with salt and pepper.

The cassava Curry onto two plates and sprinkle with almond pins serve sprinkled.

Nutritional values per Serving

• Calories: 667 kcal
• Carbohydrates: 96 g
• Protein: 13 g
• Fat: 24 g