Vegan Mango Curry
If you've never eaten a mango curry before, you have no idea what you've been missing. This simple summery stew is spicy, sweet, salty and savory, with a velvety smoothness that coats your tongue. A vegan, gluten-free, nut-free and soy-free recipe.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Curry
Cuisine: gluten-free, Indian, nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 137kcal
- 3 ripe, sweet mangoes (any mango with sweet, orange flesh is fine. Make two clean cuts on either side of the seed. Make criss-cross cuts in each slice of mango, the way you would to dice an avocado, and slide them off the skin with the help of a spoon, again just like you would an avocado.)
- 1 cup full fat coconut milk (If you're using fresh coconut milk, use two cups of the first extraction and skip adding any water.)
- 2 dry red chili peppers (like arbol or Kashmiri chillies)
- 1 ½ teaspoon mustard seeds
- 1 teaspoon avocado oil or any neutral oil
- ¼ teaspoon asafetida (hing, optional)
- ¼ teaspoon turmeric
- 1 sprig curry leaves
- 2 teaspoon sugar (grated jaggery is a more authentic ingredient here-- use it instead of sugar if you have it)
Grind together the coconut milk, ½ cup of the mango flesh, chillies and ½ teaspoon mustard seeds. Set aside.
Heat the oil and add the remaining mustard seeds. When they sputter, add the curry leaves, turmeric and asafetida, if using.
Add the mangoes and the ground coconut milk paste. Add a cup of water and stir the jaggery or sugar. Add salt to taste.
Heat through until the coconut milk barely simmers. Turn off the heat and serve hot or warm with rice.
Calories: 137kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 2mg