Mango/Veggy Curry

• Five (5) to six (6) bell peppers
• Three (3) small zucchinis
• Two (2) mangoes
• Two (2) large onions
• One (1) small can of coconut milk
• One (1) straw of lemon grass
• One (1) lemon (juice)
• One half (1/2) habanero chili
• Fresh sage
• Ginger
• Garlic
• Coconut (flakes)
• Almonds (ground)
• Salt
• Pepper
• Peanut oil
• A dash of whiskey

• Sharp knife
• Cutting board
• Wok (large pan or pot)

Most of the time probably goes into preparation. Cooking time is around 10 to 15 minutes, depending on how soft you like your veggies ;)

1. Cut ginger, garlic, onions, lemon grass, sage, and habanero into small pieces
2. Cut zucchini, bell peppers, and mango into small chunks
3. Pre-heat wok
4. Add peanut oil
5. Add ginger, garlich, lemon grass, habanero and stir-fry briefly
6. Add onions and stir-fry until onions begin to turn translucent
7. Add zucchini and bell peppers
8. Add a little salt and pepper to taste
9. Stir-fry
10. Add a dash of whiskey and stir
11. Add lemon juice and stir
12. Add coconut milk
13. Add ground almonds and coconut flakes
14. Add sage