Exotic Mango Coconut Curry with Jasmine Rice

Ingredients:

• 1 tablespoon coconut oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 red chili, finely chopped (optional)

• 1 large ripe mango, peeled and diced

• 1 can (400ml) coconut milk

• 1 teaspoon turmeric powder

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

• 1 cup cooked chickpeas (or tofu cubes)

• 1 handful fresh spinach leaves

• Juice of 1 lime

• Fresh cilantro, for garnish

• Cooked jasmine rice, for serving

Instructions:

1. Prepare the Base: Heat coconut oil in a large skillet over medium heat. Add the onion, garlic, ginger, and chili (if using). Sauté for 5 minutes, or until fragrant and softened.

2. Add Spices and Mango: Stir in the turmeric, ground coriander, and cumin. Add the diced mango and cook for another 3 minutes, allowing the mango to soften slightly.

3. Create the Curry Sauce: Pour in the coconut milk and bring to a gentle simmer. Season with salt and pepper to taste.

4. Add Protein and Greens: Stir in the cooked chickpeas (or tofu) and fresh spinach leaves. Cook for 5-7 minutes, allowing the spinach to wilt and the flavors to meld.

5. Finish with Lime: Stir in the lime juice for a burst of freshness.

6. Serve: Serve the mango coconut curry over steamed jasmine rice. Garnish with fresh cilantro and enjoy immediately.

Tip: For extra texture, add toasted cashews or almonds as a topping before serving.