Preparation time 30 MIN | Cooking time 30 MIN
Ingredients
2 tbsp olive oil
1 tsp black mustard seeds
1 large onion (finely chopped)
1 tsp turmeric
1 tsp curry powder
5 cardamom pods (finely ground)
A small handful of fresh curry leaves
5 cloves of garlic (finely chopped)
1 tsp fresh ginger (grated)
1 red or green chili pepper (seeds removed and chopped)
800 gram cherrytomatoes (chopped)
400 ml coconut milk
500 grams sweet potatoe (peeled and diced)
1 cup of quinoa (washed)
0,5 cup hot water
800 grams ripe mango’s (sliced)
Lime juice
Coriander (finely chopped)
Preparation method
Heat
the oil in a large saucepan, add the mustard seeds and cook until they begin to
snap.
Add
the onion and fry until softer. Add the turmeric, curry powder, cardamom and
curry leaves while stirring and fry for a few minutes.
Then
add the garlic, ginger, chili and a little salt and fry briefly.
Add
the cubes of tomato, coconut milk and sweet potato while stirring.
Bring
to the boil. Reduce the heat to the minimum and simmer for 10 minutes with the
lid on the pan, until the sweet potato starts to soften.
Stir
in the quinoa with 0.5 cup water. Leave to simmer for another 15-20 minutes,
until both the sweet potato and quinoa are cooked.
Cut
the mango into pieces and add this. Let the mango heat up well and then add the
coriander.
Drizzle
some more lime juice on top and serve with the coriander.