EXOTIC COURGETTE AND MANGO PAN WITH TOMAMI MARRAKECH
Marrakech
vegan
main course
easy
Laura Lemm-Wisnewski
Ingredients for 4 persons
- 1 courgette, cut into slices
- 200 ml coconut milk
- 1 tin of chickpeas, drained
- 100 g rice noodles
- A handful of fresh spinach
- 1/2 mango, diced
- 1 tsp curry powder
- 2 tbsp TOMAMI Marrakech (for an exotic flavour)
- Salt & pepper to taste
Preparation
Cook the rice noodles according to the packet instructions and set aside.
Fry the courgettes in a pan with a little oil until golden brown. Add the chickpeas and curry powder and fry briefly.
Pour in the coconut milk, stir well and bring to the boil briefly. Fold in the spinach and add TOMAMI Marrakech for a flavourful depth. Serve with diced mango and rice noodles.
