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Spicy Mango Curry

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main course
Cuisine Indian
Servings 3 personnes

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.
Keyword Traditional food, Vegetables
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A recipe proposed by Maison Marmite