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 and soy-free recipe.
- 3 ripe champagne mangoes. or any mango with sweet, orange flesh. 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 thick, canned 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 tsp mustard seeds
- 1 tsp vegetable oil
- A generous pinch asafetida or hing, optional
- ¼ tsp turmeric
- 1 sprig of curry leaves
- 2 tsp 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 tsp 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: 225kcalCarbohydrates: 19.3gProtein: 1.7gFat: 15.8gPotassium: 7mgFiber: 1.5gCalcium: 60mg
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