Mango-coconut-spinach curry

Ingredients

• 3 pcs Spring onions
• 2 tbsp Red curry paste
• 400 ml Coconut milk, low-fat
• 300 ml Vegetable stock
• 1 tbsp Soy sauce, light
• 600 g Sweet potatoes
• 500 g Spinach
• 1 pcs Lime juice, fresh
• 1 pcs Mango
• 300 g Brown rice
• 20 g Oilve oil
• 2 pinch Salt
• 0.1 g Black pepper, ground

Method

1. Heat the olive oil in a large frying pan and fry the chopped spring onions until translucent.
2. Add the red curry paste.
3. Add the coconut milk and vegetable stock and finally add the soy sauce and bring to the boil.
4. Add the diced sweet potatoes, spinach, lime juice and diced mango.
5. Cook the brown rice and serve with the curry.