MANGO AND TOMATO CURRY

Mango adds a delicious sweetness to this vegetarian curry. Enjoy this dish in winter by using preserved mangoes in juice or syrup

INGREDIENTS

• 2 tablespoons sunflower oil
• 1 teaspoon black mustard seeds
• 3 teaspoons good-quality medium curry powder
• 2 teaspoons ground turmeric
• 50g fresh ginger, grated
• 1 long green chilli, deseeded, thinly sliced
• 10 fresh curry leaves (see note)
• 4 cardamom pods, lightly crushed
• 2 garlic cloves, sliced
• 1 onion, thinly sliced
• 1 large mango, sliced or 700g preserved mango, drained and dried
• 6 tomatoes, core and seeds removed, cut into wedges
• 400ml coconut milk
• 2 tablespoons chopped coriander leaves
• 1/3 cup toasted cashews, roughly chopped
• Steamed white medium grain rice, to serve

• METHOD

  • 1
    Heat the oil in a wok over medium-high heat. Add mustard seeds and cook for 30 seconds or until they start to pop, then add the curry powder, turmeric, ginger, chilli, curry leaves, cardamom and garlic. Cook, stirring, for 1-2 minutes until fragrant. Add onion and 1 teaspoon salt and cook, stirring, for a further 1-2 minutes until onion has softened. Add mango and tomato, continue to cook for a further minute, then stir in the coconut milk. Cook over low heat for 1-2 minutes just to warm through.
  • 2
    Stir through coriander and cashews, then serve the curry with steamed rice.
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