Mango Curry
Traditionally, when we think of a vegetarian friendly curry we think of vegetables. But to get you to start broadening your horizons, here’s a simple sweet mango curry to delight everyone with.
Filled with taste, ease and can be made at speed. This recipe will be a no-brainer when you’re short on time and stomachs need filling. What’s more this recipe is virtually vegan friendly.
Give this recipe a chance and enjoy a tropical taste.
Peel the mangoes, wash and cut in quarters. Keep them in water until they are required.
Fry the mustard seeds in oil and when they stop spluttering add the slit chillies and onions.
Just as the onions begin to change to a light gold colour, add the mango, tomato, turmeric, curry leaves and about 2 cups of water.
Add salt and close the lid of the pot
Simmer gently till the mangoes are half done. Add sugar and simmer gently till a thick shiny puree results
- 6 medium sized green or half riped mangoes
- 1/4 tsp mustard seeds
- 1/2 onion
- 1 sprig curry leaves
- 3/4 cup sugar (will need to be adjusted depending ripeness of mangoes)
- 1 tblsp oil
- 2 green chillies
- 1/4 tsp turmeric
- Salt to taste
- 1 tomato (optional)
