Spicy Mango Coconut Curry Bowl

This vibrant fusion dish combines the sweetness of ripe mangoes with creamy coconut milk and a touch of spice. It's a harmonious blend of tropical flavors and warm spices, resulting in a comforting and satisfying curry bowl that's both plant-based and gluten-free.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 ripe mangoes, peeled and diced
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Salt and pepper, to taste
• Cooked jasmine rice, for serving

Instructions:

1. In a large saucepan, heat the coconut oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the sliced red and yellow bell peppers and cook for 3-4 minutes until slightly softened.
5. Pour in the coconut milk and vegetable broth, stirring to combine.
6. Add the diced mangoes, red curry paste, soy sauce, and lime juice. Stir well and bring the mixture to a gentle simmer.
7. Season with salt and pepper to taste, and let it cook for another 10 minutes, allowing the flavors to meld.
8. Serve the curry over a bed of cooked jasmine rice and garnish with fresh cilantro.