Name: Mango & tomato curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: asian
Ingredients: 36.80 gm sunflower oil; 1 tsp black mustard seeds; 7.50 gm medium curry powder; 2 tsp 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; 6 tomatoes, core and seeds removed, cut into wedges; 400ml coconut milk; 40.00 ml chopped coriander leaves; 82.50 ml toasted cashews, roughly chopped; Steamed white rice, to serve

Mango & tomato curry

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Sweet mango enhances vegetarian curry.

Ingredients:

36.80 gm sunflower oil
1 tsp black mustard seeds
7.50 gm medium curry powder
2 tsp 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
6 tomatoes, core and seeds removed, cut into wedges
400ml coconut milk
40.00 ml chopped coriander leaves
82.50 ml toasted cashews, roughly chopped
Steamed white rice, to serve

Instructions:

In a wok over medium-high heat, heat oil until shimmering. Add mustard seeds and cook until they start to pop, then add curry powder, turmeric, ginger, chili, curry leaves, cardamom, and garlic. Stir and cook until fragrant, about 1-2 minutes. Incorporate onion and 1 teaspoon salt, stirring until onion has softened, about 1-2 minutes. Add mango and tomato, cook for an additional minute, then pour in the coconut milk. Simmer over low heat for 1-2 minutes until warmed through.
Add fresh coriander and crunchy cashews to the curry, then plate it alongside fluffy steamed rice.

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