Ingredients
1 onion
2 clove garlic
1 tsp coriander seeds
2 red chili pepper
2 tbsp coconut oil
2 tsp tumeric
6 curry leaves
2 kafir lime leaves
400 mL coconut milk
200 mL vegetable stock
800 gram mango
500 gram banana
1 green pepper
1 tsp salt
½ tsp white pepper
1 tbsp coconut chips
1 tsp curry powder
Directions
Step 1
Dice the onion then fry it in the coconut oil until translucent
1 onion
2 tbsp coconut oil
Step 2
Add in minced garlic and sliced chillies fry another minute ( remove the seeds from the chillies if you dont like it too spicy )
2 clove garlic
2 red chili pepper
Step 3
Grind 1 tsp coriander seeds in a pestle and mortar then add it to the pan with turmeric and Curry powder
1 tsp coriander seeds
1 tsp curry powder
2 tsp tumeric
1 tsp curry powder
Step 4
Add the coconut milk vegetable stock curry leaves and kaffir leaves and cook 2 minutes
6 curry leaves
400 mL coconut milk
200 mL vegetable stock
2 kafir lime leaves
Step 5
Chop the mango banana and green bell pepper and add it to the pan then cook 5-7 minutes and add salt and white pepper
800 gram mango
500 gram banana
1 tsp salt
1 green pepper
½ tsp white pepper
Step 6
Garnish with Toasted Coconut chips and Serve over rice or with some naan bread
1 tbsp coconut chips
