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 
  • 2 heaped tbsp 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 chopped
  • 2 spring onions
  • Salt
  • Black pepper

In a large frying pan add olive oil on a medium – high heat, then add onions, garlic and spring onions 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. Add your pumpkin and cook for unto 5 minutes.

Now add your mushrooms, cauliflower, broccoli, sugar snaps, courgette, and bell peppers, mix together and season with salt and peppers then simmer for 10-12 minutes til the vegetables are soft.