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.
Servings: 4 servings
Calories: 137kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
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