Vegetable Mango Curry Recipe
Vegetables cooked in ground mangoes, tomatoes and spices. Served with rice.
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Ingredients
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Vegetable Mango Curry
Steamed Rice
Method
Vegetable Mango Curry
- 1
- 2
Make mango-tomato paste
In a blender or food processor combine chopped raw mango, chopped tomatoes, garlic cloves and grated ginger. Pulse to a coarse-smooth paste (not paper-thin; aim for a slightly grainy puree). Scrape down sides as needed and set aside.
- 3
Temper spices & sauté aromatics
Heat 2 tbs vegetable oil in a large wide saucepan or deep skillet over medium heat. When hot, add 1 tsp mustard seeds and 1 tsp cumin seeds. When seeds begin to pop (about 20–30 seconds), add curry leaves and the finely chopped onion. Sauté for 4–5 minutes until the onion is translucent and starting to brown at the edges. Add the slit green chili and stir for 30 seconds.
- 4
Toast dry spices
Lower heat slightly and add 1 tsp turmeric, 2 tbs coriander powder, 1 tsp cumin powder and 1 tsp red chili powder to the pan. Stir constantly for 30–45 seconds so the spices bloom but do not burn.
- 5
Add vegetables
Add the cubed potatoes, sliced carrots, cauliflower florets and green beans to the pan. Stir to coat the vegetables with the spiced onion mixture and sauté for 2–3 minutes to slightly soften and pick up flavor.
- 6
Add mango-tomato puree & simmer
Pour the mango-tomato puree into the pan and stir to combine. Add 500 ml water, bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, stirring once or twice, until the potatoes and cauliflower are fork-tender.
- 7
Finish with quick-cooking vegetables
When root vegetables are nearly done, add 0.5 cups peas and the cubed bell pepper. Stir in 120 ml coconut milk (if using) and simmer uncovered for 4–5 minutes so the bell pepper stays slightly crisp and the peas cook through.
- 8
Season & balance
Season with salt (to taste) and 1 tsp sugar or jaggery to balance the mango tang if needed. Sprinkle 1 tsp garam masala over the curry, stir, and simmer for another minute.
- 9
Garnish & rest
Turn off the heat and stir in 0.25 cups chopped fresh cilantro. Let the curry rest covered for 3–5 minutes to allow flavors to meld before serving.
- 10
Serve
Spoon the Vegetable Mango Curry over steamed rice or serve alongside rice. Offer extra cilantro as garnish at the table.
Steamed Rice
- 11
Rinse & soak
Place 1.5 cups basmati rice in a bowl and rinse under cold water 2–3 times until the water runs mostly clear. Optional: soak the rinsed rice for 15–20 minutes to improve texture, then drain.
- 12
Cook rice
Bring 3 cups water to a boil in a medium saucepan. Add 1 tsp salt and 1 tsp ghee or oil. Add the drained rice, stir once to prevent sticking, then return to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes without lifting the lid.
- 13
Rest & fluff
After cooking, remove the pot from heat and keep covered for 5 minutes. Then remove the lid, fluff the rice gently with a fork, and transfer to a serving bowl.
- 14
Serve with curry
Serve the steamed rice hot with generous ladles of Vegetable Mango Curry.
