Vegetable Curry & Mango Chutney

Mmm a home made curry is soo simple , quick and easy . It tastes delicious and while its cooking the aromas make the house smell of a top class restaurant . Accompanied with mango chutney takes this simple dish to the next level. 

Ingredients:
Mango Chutney
2 cups diced mango ( fresh or frozen)
1/2 Onion finely Diced
2 tablespoon sultanas
1 inch fresh ginger grated
1 tablespoon apple cider vinegar
1 1/2 tablespoon liquid sweetener
2 cloves garlic minced
pinch of salt
pepper and chilli flakes to taste

Vegetable Curry
small broccoli cut into florets
2 sweet potatoes diced
2 carrots diced
1 onion diced
3 tablespoons curry powder
1/2 teaspoon salt
1/2 cup (125ml) of water
1 cup coconut cream
1 tablespoon liquid sweetener
2 tablespoons coconut oil

2 cups cooked brown basmati rice to serve

Directions:
Step 1. Dice the mango into small pieces
Step 2. Place all the ingredients for the mango chutney in a pan and put on low heat. Let it cook for about 30-40 minutes or until it is soft and all water is absorbed.
Step 3. When cooked , let it cool. Use or store in an airtight jar in the fridge.
Step 4. For the curry , heat a couple of tablespoons of coconut oil in a pan.
Step 5. Add the onion and cook for a couple minutes until it starts to soften.
Step 7. Add the salt and curry powder and give it a good stir to ensure all coated. 
Step 8. Now add the sweet potato and carrots.
Step 9. Add the water and let it cook for 5 minutes
Step 10. Now add the broccoli and let it cook for a further few minutes until veggies are soft but firm.
Step 11. Now add the coconut cream and liquid sweetener and stir and leave to cook for a further couple minutes.
Step 12: To serve place some rice in a bowl, then spoon some curry and top off with the mango chutney.

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