Mango Vegetable Curry

Mango Vegetable Curry

Serves 6-8

1 tablespoon peanut or vegetable oil
1 large red onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced
3 medium or 2 large potatoes, sliced to 1" cubes
1 medium turnip, cubed
1 tablespoon cumin
2 tablespoons curry powder
1 Tbs coriander
2 tsp paprika
1 to 1 1/2 cup water
1 tablespoon brown sugar dissolved in another 1/2 cup water
1 can coconut milk
Salt and pepper to taste
1 medium head of broccoli, cut up
3 large mangoes, peeled and chopped
Juice of 1 lime
Fresh cilantro for garnish

Heat oil in a wok or large skillet. Sauté onions and garlic until
aromatic and onions are slightly softened, about 3 minutes. Add bell
pepper, potatoes, and carrots and cook for another minute. Add cumin and
curry powder and stir well to coat the vegetables.
Add coconut milk, water, and brown sugar mixture. Bring liquid to simmer
and cook for ~30 minutes or so, until potatoes have a tender bite. Add
salt and pepper to taste. Stir in broccoli and mango and cook for another
3 to 4 minutes. Scoop onto large serving plate, garnish with cilantro,
lime, and serve with rice