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🍝 Spicy Curry Noodles with Mango

513 kcal · 30 min · 4 servings

Ingredients

• 400 g Mango (1 Mango)
• 3 Spring onions
• 1 dried chili pepper
• 3 tbsp Cashew nuts
• 1 Organic lemon
• 8 sprigs Coriander
• 400 g short pasta (e.g. Fusilli)
• Salt
• 2 tbsp Rapeseed oil
• 1 tbsp hot curry powder
• 200 ml classic vegetable broth
• Pepper

Instructions

1. 1. Peel the mango and cut the flesh away from the pit.
2. 2. Dice the mango flesh into small pieces.
3. 3. Clean the spring onions and wash them thoroughly.
4. 4. Slice the spring onions into thin rings.
5. 5. Crumble the chili pepper.
6. 6. Roughly chop the cashew nuts.
7. 7. Rinse the lemon under hot water and dry it.
8. 8. Finely grate the lemon zest.
9. 9. Wash the coriander and shake it dry.
10. 10. Roughly chop the coriander.
11. 11. Cook the noodles in plenty of boiling salted water according to package instructions until al dente.
12. 12. Heat the oil in a large non-stick pan.
13. 13. Toast the curry powder in the hot oil.
14. 14. Add the spring onions, chili, and mango to the pan.
15. 15. Sauté the ingredients over medium heat, stirring, for 2 to 3 minutes.
16. 16. Pour the vegetable broth into the pan.
17. 17. Add the grated lemon zest.
18. 18. Let the sauce reduce slightly.
19. 19. Season the sauce with salt and pepper.
20. 20. Drain the noodles and reserve 50 milliliters of the pasta water.
21. 21. Stir the reserved pasta water into the curry sauce.
22. 22. Toss the noodles with the sauce in a bowl.
23. 23. Sprinkle the noodles with the chopped cashew nuts and coriander.
24. 24. Serve the noodles immediately.

Nutrition per serving

• kcal: 513
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 85 g