1. |
Chop all ingredients up then heat a large cast iron skillet with a high rim over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Add salt and black pepper and sauté for 2-3 minutes. |
2. |
Add red cabbage and red curry paste and stir for 2 minutes more. |
3. |
Add coconut milk and almond milk, coconut sugar, salt, turmeric and stir. Simmer over medium heat. |
4. |
Once simmering, add red bell pepper and peas leave to simmer not boil on low heat. |
5. |
Cook until cabbage and bell peppers are soft. Then add the sliced or cubed mango and cashews and rice. Leave to sit for 5 mins then serve. |