There’s a day for everything on IG. I’ve recently become familiar with #turmerictuesday and I think I finally know how to spell it. This sweet and spicy mango coconut curry is full of the yellow gold, and based on a recipe that I found on @plants_are_delicious. I always freestyle when I cook, so here’s my take:

Ingredients
1 tbsp coconut oil
1 large onion, finely chopped
3 garlic cloves, minced
3 cm fresh ginger, peeled and finely chopped
1 tbsp curry powder
1 tbsp turmeric
2 tsp ground coriander seed
1 tsp paprika powder
400 ml coconut milk
2 tbsp spicy mango chutney
1 lime, the juice
2 tsp vegetable stock powder
400 g chickpeas, drained and rinsed
3 carrots, sliced
1 ripe mango, peeled and diced
Salt
200 g baby spinach or kale
For serving: basmati rice, coriander, lime, roasted natural cashews and roasted coconut flakes.

Sauté onion, garlic and ginger in oil on medium heat until soft. Add spices and fry for a minute. Add coconut milk, mango chutney, lime juice and vegetable stock powder and stir until combined. Bring to boil and add chickpeas, carrot and mango. Add salt to taste. Simmer for 10 minutes, until carrots are starting to soften. At last, add spinach or kale just before serving.