Tropics meet Umami – Vegan Mango-Shiitake Curry with Vegannett

This Vegannett Mango Curry brings color, exotic flair, and depth to your plate: sweet mango, crisp vegetables, fiery chili, and creamy coconut milk combine with aromatic Vegannett Shii-Take to create a richly flavorful wok dish. Fresh herbs, lime juice, and a hint of ginger provide lightness – a perfect interplay of sweetness, spice, and umami. Ideal for anyone who loves vegan cuisine and culinary adventures!

🥣 Ingredients

• 1 jar Vegannett Shii-Take
• Walnut oil
• 1 mango
• 500g rice
• Leek
• 2 bell peppers
• 3 spring onions
• 1 lime
• Can of coconut milk
• 2 tbsp brown sugar
• 1/2 jar bamboo shoots
• Basil
• 1 jar Vegannett Shii-Take
• Chili pepper

👩🍳 Preparation

• Cook rice.
  
• Heat wok and add walnut oil.
• Cut bell peppers into strips, slice spring onions and leek, and add them to the pan with the bamboo shoots.
• Sauté until browned.
• Finely chop ginger and roast with curry paste in the wok.
• Add mango.
• Sauté briefly again, then deglaze with coconut milk.
• Stir in Vegannett and simmer gently for 10 minutes.
• Season with salt, pepper, and soy sauce.
• Finely chop basil and chili and scatter over.

Enjoy your meal