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