Finely chop 2 or 3 bell peppers of any colour, alongside the tomatoes and the apples (peel them first). Finely chop 6 garlic cloves and 2 thumbs of ginger.

Chop 4 green finger chillies for a good heat—or 2 for a milder heat.

Step 4

Add to the orange juice and sprinkle a tea spoon of Himalayan salt or Celtic sea salt into the liquid.

Bring these ingredients to a simmer with a lid on, and leave on a slow heat for approx 20 minutes.

Step 5

Add 200 grams of cream coconut block with the oil scraped away(pure creamed coconut block 100% Lucy B is great product).

Step 6

Wash or peel the mushrooms and chop to desired sizes(meaty or thin—I like big meaty chopping). Add them to the curry for ten minutes, in the simmer and stir in well. Leave the lid off and stir when needed.

Step 7

After the ten minutes with mushrooms simmering, add 2 to 3 teaspoons of salt, remembering that all salt is different density so always stir and taste, as a perfect balance of salt is needed... You will know when you hit the sweet spot.

Step 8

Turn off the curry and chop a large ripe mango or 2 small mangoes into small chunks 1cm x 1cm and add to the curry.

Chop coriander and add it to the mixture too.

Stir in well for 30 seconds.

Serve on the plate and garnish by adding the chopped onions/spring onions and the rest of the coriander.

Finish off with a squeeze of zesty lemon.

The most incredible flavours one can imagine...divine!

Optional extra:

Add in chopped okra or sugar snap peas for that extra texture. Or even some big squash chunks added from the start, and it will be cooked to perfection.

This size will serve 6 to 8 with some leftovers. Serve with black rice or no oil oven chips or even both... if you have spare avocados, slice and place over the top as a bonus.

In-joy! This was a favourite transition meal for us.

The Lost Art of Eating

High grade fruit curry

Ingredients: