Hi-Wire Hot Vegetable Curry with Mango Salsa Sambal

Name: Hi-Wire Hot Vegetable Curry with Mango Salsa Sambal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 mango, diced small; 2 teaspoons diced red onion; 2 teaspoons diced red bell pepper; 2 teaspoons diced green bell pepper; 1 teaspoon chopped chives; 1 lemon, juiced; 1 1/2 teaspoons honey; 1 teaspoon rice wine vinegar; Salt and freshly ground black pepper; 2 cups chicken stock; 1 cup white rice; 1 teaspoon salt; 1 tablespoon butter; 1 teaspoon dried Italian seasoning or 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme and 1/2 teaspoon dried parsley; 2 tablespoons grapeseed oil; 1 large white onion, diced; 1 tablespoon Madras curry powder; 1/4 cup all-purpose flour; 3 cups vegetable stock; 1 ounce fresh ginger root (about 1 1/2-inch piece); 2 cloves garlic, lightly crushed with the side of a knife blade and minced; 2 carrots, peeled and cut into 1/2-inch slices; 1 head cauliflower, separated into florets; 1 head broccoli, separated into florets; 1 yellow squash, cut into 1/4-inch thick slices; 2 zucchini, cut into 1/4-inch thick slices; 1 (6- ounce) package edamame (Japanese lima-type beans); 1 (6-ounce) package fresh frozen corn; 1 (6-ounce) package frozen okra, defrosted and sliced crosswise into 1/4-inch pieces; 2 tablespoons tomato paste

Servings: persons

1 mango, diced small
2 teaspoons diced red onion
2 teaspoons diced red bell pepper
2 teaspoons diced green bell pepper
1 teaspoon chopped chives
1 lemon, juiced
1 1/2 teaspoons honey
1 teaspoon rice wine vinegar
Salt and freshly ground black pepper
2 cups chicken stock
1 cup white rice
1 teaspoon salt
1 tablespoon butter
1 teaspoon dried Italian seasoning or 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme and 1/2 teaspoon dried parsley
2 tablespoons grapeseed oil
1 large white onion, diced
1 tablespoon Madras curry powder
1/4 cup all-purpose flour
3 cups vegetable stock
1 ounce fresh ginger root (about 1 1/2-inch piece)
2 cloves garlic, lightly crushed with the side of a knife blade and minced
2 carrots, peeled and cut into 1/2-inch slices
1 head cauliflower, separated into florets
1 head broccoli, separated into florets
1 yellow squash, cut into 1/4-inch thick slices
2 zucchini, cut into 1/4-inch thick slices
1 (6- ounce) package edamame (Japanese lima-type beans)
1 (6-ounce) package fresh frozen corn
1 (6-ounce) package frozen okra, defrosted and sliced crosswise into 1/4-inch pieces
2 tablespoons tomato paste
1 (14 to 16-ounce) can chopped tomatoes
1 leek tender white and green parts only, soaked in salt water and agitated to remove grit, sliced on the bias into 1/4-inch thick strips
1 jalapeno pepper, stem and seeds removed and sliced
Salt and freshly ground black pepper

1
For the mango salsa, combine mango, onion, red and green bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a nonreactive bowl and chill.
2
Bring chicken stock to a boil in a medium saucepot.
3
Add rice, salt, butter and Italian seasoning.
4
Return to a boil, cover and let simmer for 20 minutes.
5
Remove pan from heat and let stand for an additional 5 minutes covered before removing lid.
6
In a separate large wok or heavy-bottomed saucepan, heat the oil over medium high heat, add the onions and cook until lightly browned, about 5 minutes.
7
Lower the heat to medium, stir in the curry powder and flour to combine with the onions and let cook for about 5 minutes.
8
Stir in the vegetable stock and let cook for 10 minutes to make sure the curry powder begins to lose its grittiness.
9
Then add fresh ginger, garlic, carrots, cauliflower, and broccoli, mix well and cook for 10 minutes.
10
Add the zucchini, edamame, corn, okra and tomato paste, tomatoes with their juice, leek, jalapeno, and salt and pepper, to taste.
11
Bring slowly to a boil, then simmer, stirring occasionally, for 10 minutes.
12
Place some rice in the middle of a serving dish and spoon vegetable curry over.
13
Top with mango salsa.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 1 mango, diced small, 2 teaspoons diced red onion, 2 teaspoons diced red bell pepper, 2 teaspoons diced green bell pepper, and more.

Yes, Hi-Wire Hot Vegetable Curry with Mango Salsa Sambal falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!