CARIBBEAN-STYLE MANGO & RED CAPSICUM CURRY

CARIBBEAN-STYLE MANGO & RED CAPSICUM CURRY

INGREDIENTS

1 mango
1 Red Capsicum
1 tbls SHASHEMANE RASTA ITAL CURRY
1 tsp Oil
200ml Coconut milk
240gm Kidney Beans cooked and drained
2 Garlic cloves
4cm fresh Ginger
80gm brown Rice
80gm sugar snap Peas

Method

1. Boil water in a kettle. Rinse the brown Rice and place in a saucepan with 400ml boiling water and a pinch of sea Salt. Simmer for 20-25 mins until cooked.
2. Peel and finely chop or grate the Ginger and Garlic. Cut the red Capsicum into bite-sized pieces. Peel and cut the Mango into 1cm cubes, removing the stone. Cut the sugar snaps in half widthways.
3. In a bowl, roughly mash half of the Mango. Drain and rinse the Kidney Beans.
4. Heat a medium-sized pan with 1 tsp Oil on a medium heat, add the Garlic and Ginger to the pan and cook for 1 min. Then stir in the SHASHEMANE RASTA ITAL CURRY along with the red Capsicum, crushed Mango, sugar snap Peas, Kidney Beans and Coconut milk. Season with a pinch of sea Salt and black Pepper and simmer for 10 mins until the sauce has thickened. Then add the remaining Mango pieces and cook for 2 mins.
5. Drain the brown Rice. Place the brown Rice on two warm plates and top with the Caribbean-style Mango and red Capsicum curry.