Finely chop ginger, garlic and chili. Wash and cut bell pepper into strips and dice the mango. Cut broccoli in halves. Cut green beans into 3 cm pieces. Heat the oil. Roast ginger, garlic and chili in it. Then add curry and fry everything. Add spinach and deglaze with STROH Rum. Add stock and simmer for 30 to 60 min. Add salt, lemon juice and vegetables and allow to simmer for 10 min. Then add pepper and refine with cream. Serve with rice.