Mango Curry

• 1 cup raw pumpkin seeds
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 bunch cilantro, hard stems removed
• About 1 cup basil leaves, plus handful for garnish
• Handful mint leaves, plus more for garnish
• 1/2 garlic clove, minced
• 1 ripe sweet mango, peeled and pitted
• 3 lemongrass stalks, chopped
• 2 tablespoons olive oil
• One 1-inch piece ginger, peeled and minced
• 1/4 small jalapeno, seeded and chopped
• 1 teaspoon curry powder or to taste
• Squeeze of honey
• Generous squeeze of lime juice
• Sea salt to taste
• 1 large daikon radish, thinly julienned
• 1 medium zucchini, thinly julienned
• 1 to 2 red, yellow or orange bell peppers, seeded and thinly julienned
• 1/2 cauliflower head, chopped into small, bite-size florets

1. Preheat oven to 375.
2. Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper-covered baking sheet.
3. Toast for 10 minutes until puffed up and golden.
4. Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic.
5. Process until well combined and leave in the food processor.
6. Meanwhile, combine the mango flesh and lemongrass in a high-speed blender, blending until smooth.
7. Strain and discard the solids.
8. Add the lemongrass-mango puree to the food processor, along with the oil, ginger, jalapeno, curry powder, honey, lime juice and salt to taste.
9. Process until well combined.
10. In a large mixing bowl, combine the daikon radish, zucchini, bell pepper and cauliflower noodles.
11. Add in the mango-curry sauce and the reserved 1/2 portion of toasted pumpkin seeds.
12. Toss well to combine.
13. Garnish with basil and mint leaves and serve.

pumpkin seeds, salt, olive oil, cilantro, basil, handful mint, garlic, sweet mango, stalks, olive oil, ginger, jalapeno, curry powder, honey, generous, salt, daikon radish, zucchini, red, cauliflower

Taken from www.foodandwine.com/recipes/mango-curry (may not work)