This curry has so much flava! The mango chutney is added into it and makes it just WOW!, you have to try it – We absolutely love it!
- Olive oil
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 tsp. Grated ginger
- Curry powder
- 340g Mango chutney
- 1/4 scotch bonnet diced
- 200g button mushrooms
- 100g Cauliflower florets
- 100g Broccoli florets
- 200G Sugar snaps
- 200g Pumpkin / Butternut squash cubed
- courgette
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 2 spring onions
- Salt
- Black pepper
In a large frying pan add olive oil on a medium – high heat, then add onions garlic and cook down until soft. Add ginger and curry powder and caramelize until dark then add mango chutney and coconut milk then create a thick sauce. Cook for unto 5 minutes.
Now add vegetables stir in and cook for 5-7 minutes. Season with salt and peppers then simmer for 10 more minutes