Yellow Mango Coconut Curry

Ingredients

• Coconut oil

  1 tbsp or 14g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Red cabbage

  Red, raw

  1 cup, chopped or 89g

• Curry paste

  3 tbsp or 45g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  4 cup or 904g

• Brown sugar

  3 tbsp or 27g

• Salt

  Table

  ¼ tsp or 2g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Broccoli

  Raw

  2 cup chopped or 182g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Cashew nuts

  Nuts, dry roasted, with salt added

  1 oz or 28g

• Lemon juice

  Raw

  1 lemon yields or 47g

Directions

1. Heat a large skillet over medium heat. Add coconut oil, shallot, ginger, garlic, and Thai red pepper with a pinch of salt. Sauté for 2-3 minutes, stirring frequently.
2. Add cabbage and curry paste, stir, and cook for 2 more minutes.
3. Add coconut milk, brown sugar, salt, soy sauce, and turmeric. Stir and bring to a simmer over medium heat.
4. Once simmering, add broccoli, red bell pepper, and peas. Slightly reduce heat to maintain a simmer.
5. Cook for 5-10 minutes, stirring occasionally, until the veggies are softened and infused with curry flavor.
6. Adjust the broth's flavor as needed, adding more sugar, soy sauce, salt, turmeric, or curry paste to taste.
7. Add mango, cashews, and lemon juice. Simmer for 3-4 minutes more.
8. Serve hot and enjoy.

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