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Mango curry rice

Mango curry rice

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Basmati rice is a very aromatic, long-grain rice. In the wholegrain variant, it is considered particularly healthy, because unpeeled, the rice grain, in addition to its complex carbohydrates and valuable amino acids, additionally contains vitamins, such as. B vitamins, vitamins E and K. Minerals such as calcium, magnesium, potassium, zinc and iron are also contained in the full-bodied basmati rice.

Ingredients for 4 servings

For the rice

  • 200 g basmati rice
  • 1 mango
  • 100 g of cashew nuts
  • 2 to 3 tablespoons raisins

Liquid ingredients and spices

  • 400 ml of hot water (for the rice)
  • 250 ml of coconut milk
  • the juice of half a lemon
  • 2 tablespoons of ghee (alternatively coconut oil)
  • 1 tbsp fresh chopped ginger
  • 1 to 2 teaspoons curry powder
  • 1 pinch of chilli powder
  • Salt and freshly ground black pepper
  • 1/2 bunch of coriander - finely chop


First wash the rice. Then heat 1 tbsp of ghee / coconut oil in the pot and fry the rice in a glass.

Cover with 400 ml of hot water and cook (unseasoned!) For 10 minutes. Remove the pot from the heat and allow to cover for another 10 minutes.

In the meantime peel the mango and cut the pulp into strips. Then treat with the lemon juice.

Then roast the cashews in a pan with the remaining fat for 5 minutes (over medium heat!), Place on a plate and set aside.

Finally, rice, the mango and raisins in the pan and fill with coconut milk. Add the spices, stir well and simmer for about 3 minutes.

Then season again, fold in the cashews and serve with sprinkled coriander.

Here you can find our cooking films on YouTube.


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