Mango curry with cashew nuts - could it be a little Indian?

INGREDIENTS FOR 4 PERSONS

2 tablespoons sesame oil, 300 ml mango juice, 800 ml coconut milk, 1 banana, 1 lime (juice), 1 teaspoon salt, 1 red pepper, 1 broccoli, 1 pack of pea pods, 1 mango, 1 pack of soy sprouts, 150 g cashews

WIBERG product: 1-2 tbsp Curry Maharani

PREPARATION

Heat sesame oil and stir in curry until it begins to smell fragrant. Pour in mango juice and coconut milk. Peel the banana, cut into slices and add. Cook until soft and then puree finely. Season with lime juice and salt. Dice the peppers, add them and cook for 5 minutes. Also cut and add the broccoli and pea pods. Let cook for another 5 minutes. Finally, mix in the peeled and diced mango and the sprouts and sprinkle with the cashews.

Tip: If you leave out the vegetables, you will have a fruity, spicy soup in no time. Rice, boiled egg noodles or fresh naan bread can be served as a side dish.