Sweet Potato Banana Mango Curry - vegan

Served with Lemongrass Rice.

I tried to cook the dish I ate a couple of weeks before at the vegan/vegetarian restaurant Tibits. I blogged it shortly after the visit there.

I remembered the key ingredients but added a little of my own things to it.

This is such a tasty curry and you feel very satisfied after eating it. I am looking forward to have the leftovers on Monday at the office.

Recipe for 2:
350 g sweet potato
2 bananas
1 ripe mango
2 spring onions
1 knob of ginger
2 tbsp coconut oil
300 ml coconut milk
3 Tsp Madras mild curry powder
Chives
Chili salt and pepper

Lemongrass Rice:
1 cup basmati rice
2 Stalks of lemongrass
1 Tbsp lemon juice
2 Cups of vegetable stock
Some turmeric or annato as yellow dye

Peel the sweet potato and cut the onion in rings. Start a wide pan with coconut oil and onions. Then chuck in the pieces of sweet potato. Season with salt and pepper. Aftet 3 min add 100 ml coconut milk, reduce the heat and close the lid and let it cook for 5 min. Add more coconut milk and cook until the potatoes are soft.
Peel the mango and make cubes if possible. Cut the peeled banana into wide slices. Add these both with the rest of the coconut milk to the pan.

Meanwhile cook the rice with the other ingredients.

Serve with some fresh chives or parsley.