‘Mango, Cauliflower and coconut curry rice + Mr KP Mango Giveaway!’ first appeared on Eat Pray Workout.

Warm Mango Salad Recipe: Mango, cauliflower, coconut and curry rice combine perfectly in this family-friendly recipe developed by Amy Darcy of Eat Pray Workout, using Kensington Pride mangoes grown by Red Rich Fruits.

“This is one of my favourite ways to use mangoes early in the season, when it’s still cooler, because it’s a slightly heavier meal. It perfectly combines the fruity tropical mango flavours with comforting and filling chickpeas and curried rice. A beautiful meal to share with your family, celebrating spring!”

Serves 6

Ingredients

1 cup cooked brown rice

1.5 tbs curry powder (this has a bit of a bite to it so I would just use ¾ tbs if making for kids)

1 cup lite coconut milk

2 Kensington Pride mangoes, diced 1cm cubes

1 can chickpeas, drained and rinsed

1 cup cauliflower, chopped into small florets

3 spring onions, chopped finely

1 tbs garlic infused olive oil (you can also use 1 tsp garlic and normal olive oil if you prefer)

¼ cup coriander

1 cup baby spinach

crushed peanuts

lime juice and salt, to taste

Method

Take the cooked rice and in a pot stir through the coconut milk, chickpeas and curry powder, heating on the stove until warmed through.

Add olive oil (and garlic if using it instead of garlic infused olive oil) to a frying pan on medium heat. Then add cauliflower and spring onions and stir occasionally until browned and cooked through.

Empty the contents of the frying pan into the pot of rice, add in the coriander and lightly stir to combine.

Place spinach on a platter and cover the base. Then spread over the contents of the rice pot.

Top with mangoes, crushed peanuts and your desired amount of lime juice and salt.

Notes:

• You can enjoy this hot or cold. When I heated mine I would do this before adding the mango, so if you wish to reheat, I recommend setting aside the mango in a separate dish – unless you don’t mind cooked mango (it’s perfectly fine to eat the mango warm too).
• This recipe will keep for a few days in an air tight container in the fridge, so it’s a good one to make a double batch of, so you can have some nourishing lunches and dinners on hand. It also freezes well.