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An easy recipe for a vegan curry with peeled potatoes, pineapples and mangoes
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 2
- Recipe cuisine Indian
Trim the spring onions and cut into pieces. Wash, halve and deseed the cucumber and cut into sticks. Wash, halve and deseed the tomatoes and cut into wedges.
Halve and core the red pepper and cut into thin strips. Peel and dice the potatoes. Cut the baby corn into pieces. Heat the oil in a wok and gently fry the vegetables.
Cut the pineapple rings into pieces. Peel and dice the mango. Mix the fruit with the vegetables and add a good pinch of chilli.
Stir in the mango puree and coconut milk and reheat. Season to taste with salt and pepper and serve in bowls.