FOOD TO SHARE

Too good to keep to ourselves. Try it and pass it on

CUT OUT AND KEEP Mango and coconut curry Serves 4 1 tbsp sunflower oil 1 onion, diced ½ tsp mustard seeds Good pinch of dried chilli flakes 1 tsp ground cumin 1 tsp ground turmeric 2 garlic cloves, crushed 1 rounded tbsp mild curry paste 2 x 400ml tins full-fat coconut milk 2 firm unpeeled mangoes, washed and sliced into wedges 100g fine green beans, trimmed and halved 1 tbsp mango chutney Good handful of spinach leaves 1 tbsp flaked almonds 1 tbsp desiccated coconut Juice of 1 lemon Good pinch of sea salt Handful of fresh coriander leaves, roughly torn 1 Heat the oil in a large pan, add the onion, mustard seeds and chilli flakes and cook over a mediumhigh heat for 2–3 mins, or until the onion begins to soften and…

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The Simple Things (Digital) - 1 Issue, August 2023

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