LET'S GET STARTED
– 1 tbsp coconut oil – 10 cashews – 2 garlic cloves finely chopped – 1 green chili finely chopped. Optional – 1- inch ginger finely chopped – 5 shallots pepped and finely chopped. (small shallots that we find in Indian groceries) – 75 grams onion cut into petals (1 small one) – 100 grams red peppers cut into square pieces (half of the medium-sized bell pepper) – 4 to 5 tbsp red curry paste adjust to taste, refer to notes – 1 tsp salt heaped – 1 tbsp brown sugar – 2 tsp soy sauce – 100 grams broccoli florets – 1 ripe firm mango peeled and chopped, approx 350 grams – ¼ cup cilantro chopped, loosely packed – 1 tbsp lime juice Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
– Heat a saucepan or wok and add the coconut oil. Let it melt and once the oil is hot, add the cashews and roast it till it turns light golden brown. Remove it from the pan and set it aside.
– Add the chopped garlic, green chili, ginger, and shallots to the same pan. Saute until the shallots are soft and translucent. Then add the onion petals and saute for a couple of minutes. Then add the red bell peppers and red curry paste. Mix well and cook for two to three minutes.
– Add the salt, soy sauce, and coconut milk. Mix well and simmer for 8 to 10 minutes over medium-low heat.
– Now add the mangoes and broccoli florets. Mix again and cover and cook for 3 minutes. Then remove the lid and check for salt and spices. Adjust accordingly. Simmer the curry for 3 to 5 minutes and turn off the heat.
– Add the roasted cashews and lime juice before serving, and enjoy with rice or quinoa.