Serve with grilled pork and steamed veggies.
3 tbsp butter
1 large onion, diced
3 garlic cloves, crushed
1 tsp ginger (ground)
3 tbsp flour
1 star anise, optional
1 can (19 oz/540 ml) light coconut milk
2 mangoes, peeled and sliced
1⁄4 cup chopped fresh cilantro
- Heat butter over medium-high heat. Add onion and garlic. Sprinkle with Madras Curry and ginger and sauté until onions are softened.
- Sprinkle with flour and cook for 2 minutes. Add Vegetable Bouillon and star anise, if desired. Stir until mixture comes to a boil.
- When sauce is slightly thickened, add coconut milk and Red Pepper Jelly, stirring until smooth.
- Add mango and cilantro. Bring to a simmer and serve.