Coconut mango curry with jasmine rice, coriander, and mint salsa


Sorella Coconut curry with mango

50g of mint leaves

20g coriander leaves

80ml of olive oil

1 tablespoon of honey

half a lime juice

Pinch of salt

Pinch of ground cardamom



Cut the mint into thin strips and mix it with coriander, olive oil, honey, lime juice and a pinch of cardamom. Season to taste with salt and possibly the second half of the lime juice.

Boil jasmine rice in salted water, according to the instructions on the package.

Heat the coconut curry in a saucepan and serve it in a bowl with rice, topped with mint salsa.