1. cut onions into quarters. Grate carrots. Squeeze garlic. Chop ginger into small pieces. Quarter mushrooms.
Cut meat. Mix curry paste with coconut milk.
Brown meat together with garlic and ginger. Season vigorously with cumin, curry, turmeric and coriander. Add a little salt and cinnamon. Deglaze with canned tomatoes and fold in mango jam. Add coconut-curry mixture (leave a bit over) and stir in carrots. Pour in vegetable soup.
3. Sauté mushrooms, leeks and onions in order in a separate frying pan. Season mushrooms with the rest of the curry mixture, also season with cumin and coriander. Add to the curry form. Cover and simmer on low heat for 1 hour.
4. make long grain rice (mass according to hunger, 90-100 g per person, in our case just half the package ;-)).
5. last repeatedly season and bring to the table with peanuts.
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