INGREDIENTS
1
But firm mango, ripe
1
Carrot
1
(14oz) tin Chickpeas
1
Chilli
1 handful
Coriander, fresh
2
Garlic cloves
1
cm Ginger
1/2
Lime, Juice of
1
Onion
200 g
Spinach
150 milliliters
Coconut milk
1
Vegetable stock
1
Brown or white rice, Cooked
1
heaped tsp Curry powder
1
Salt
1 tsp
Turmeric, ground
1 tbsp
Coconut oil
50 g
Cashew nuts