USING KENSINGTON PRIDE MANGOES
About the Recipe
This warm mango salad recipe is the perfect meat-free Monday meal for Spring.
1 cup cooked brown rice
1.5 tbs curry powder (this has a bit of a bite to it so I would just use ¾ tbs if making for kids)
1 cup lite coconut milk
2 Kensington Pride mangoes, diced 1cm cubes
1 can chickpeas, drained and rinsed
1 cup cauliflower, chopped into small florets
3 spring onions, chopped finely
1 tbs garlic infused olive oil (you can also use 1 tsp garlic and normal olive oil if you prefer)
¼ cup coriander
1 cup baby spinach
lime juice and salt, to taste
Take the cooked rice and in a pot stir through the coconut milk, chickpeas and curry powder, heating on the stove until warmed through.
Add olive oil (and garlic if using it instead of garlic infused olive oil) to a frying pan on medium heat. Then add cauliflower and spring onions and stir occasionally until browned and cooked through.
Empty the contents of the frying pan into the pot of rice, add in the coriander and lightly stir to combine.
Place spinach on a platter and cover the base. Then spread over the contents of the rice pot.
Top with mangoes, crushed peanuts and your desired amount of lime juice and salt.