Spicy Mango Curry
Cooking Time
Prep Time
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Cuisine
Spicy Mango Curry is a vibrant and flavorful dish that combines the sweetness of ripe mangoes with the heat of Indian spices. This vegan curry, rich in colors and textures, is perfect for bringing an exotic and comforting touch to your table. Easy to prepare, it’s ideal for a weeknight dinner or to impress your guests at a festive meal.
Curry is a cornerstone of Indian cuisine, with a long history of diversity and flavor. Each region of India has its own variations, using a range of local spices and ingredients. Indian curries are known for their complexity and depth of flavor, often achieved by using freshly toasted and ground spices. This dish, with its unique combination of sweet mango and warm spices, is a beautiful example of India’s culinary ingenuity.
Spices play a central role in this recipe, bringing not only heat but also aromatic depth. Cumin, fenugreek, turmeric, and coriander blend harmoniously to create a fragrant base. The red or green curry paste adds an extra layer of complexity, while garam masala, added at the end of cooking, enhances the dish with its captivating aromas. The chilies provide a spicy kick, balanced by the sweetness of the mangoes and the richness of the coconut milk.
To accompany this spicy mango curry, serve it with fragrant basmati rice, which perfectly absorbs the rich and creamy sauce. You can also add flatbreads like naan or roti for an even more authentic meal. Garnish your dish with fresh mint leaves and lemon or orange zest for a touch of freshness and color. This dish is sure to delight your taste buds and transport you to the heart of India for a memorable meal.
Spicy Mango Curry
Ingredients
For the curry:
- 2 ripe mangoes peeled and diced
- 1 medium onion finely chopped
- 2 cloves of garlic minced
- 1 piece of fresh ginger about 2 cm, grated
- 1 red chili finely chopped (adjust to your heat tolerance)
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek or mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 2 tablespoons red or green curry paste
- 1 can 400 g cooked chickpeas, drained and rinsed
- 1 can 400 ml coconut milk
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 tablespoons vegetable oil
- 1 teaspoon sugar optional
- Juice of 1 lime optional
- Salt to taste
- 50 g roasted cashew nuts
Garnish and accompaniment:
- Fresh mint leaves (for garnish)
- Lemon or orange zest (for garnish)
- Basmati rice (for serving)
Instructions
- Peel and dice the mangoes. Finely chop the onion, mince the garlic and chili, and grate the ginger. Dice the bell peppers.
- In a large pan or pot, heat the vegetable oil over medium heat. Add the cumin seeds and fenugreek or mustard seeds, and let them sizzle until they begin to pop and release their aroma.
- Add the chopped onion to the pan and sauté until it becomes translucent, about 5 minutes. Then add the garlic, ginger, and chili, and sauté for another 2 minutes.
- Add the turmeric, ground coriander, garam masala, and red or green curry paste to the pan. Stir well to coat the onions and cook the spices for 1 to 2 minutes.
- Add the diced mangoes, bell peppers, and chickpeas to the pan and stir to coat them with the spices. Pour in the coconut milk and mix well. Bring to a boil, then reduce the heat and let it simmer on low for about 15 to 20 minutes, or until the mangoes and bell peppers are tender and the curry has thickened.
- Add the lime juice and sugar, if using, and mix well. Season with salt to taste.
- Stir in the roasted cashew nuts just before serving.
- Serve the spicy mango curry hot, garnished with fresh mint leaves and lemon or orange zest, with basmati rice on the side.
A recipe proposed by Maison Marmite
