Mango & tomato curry

Cooking Vegetarian Mango & tomato curry

Mango adds a delicious sweetness to this vegetarian curry.

Lables: High fibre Low carb Low sodium Lower gi Vegan Vegetarian Egg free Fish free Gluten free Lactose free Shellfish free Soy free Wheat free
  1. Heat the oil in a wok over medium-high heat. Add mustard seeds and cook for 30 seconds or until they start to pop, then add the curry powder, turmeric, ginger, chilli, curry leaves, cardamom and garlic. Cook, stirring, for 1-2 minutes until fragrant. Add onion and 1 teaspoon salt and cook, stirring, for a further 1-2 minutes until onion has softened. Add mango and tomato, continue to cook for a further minute, then stir in the coconut milk. Cook over low heat for 1-2 minutes just to warm through.
  2. Stir through coriander and cashews, then serve the curry with steamed rice.

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2 tbsp sunflower oil
1 tsp black mustard seeds
3 tsp medium curry powder
2 tsp ground turmeric
50g fresh ginger, grated
1 long green chilli, deseeded, thinly sliced
10 fresh curry leaves
4 cardamom pods, lightly crushed
2 garlic cloves, sliced
1 onion, thinly sliced
1 large mango, sliced
6 tomatoes, core and seeds removed, cut into wedges
400ml coconut milk
2 tbsp chopped coriander leaves
1/3 cup toasted cashews, roughly chopped
Steamed white rice, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
3 people
Method
Baking
Category
Vegetarian
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