Mango adds a delicious sweetness to this vegetarian curry.
Ingredients
- 2 tablespoons sunflower oil
- 1 teaspoon black mustard seeds
- 3 teaspoons 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
- 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 rice, to serve
Method
- Step 1Heat 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.
- Step 2Stir through coriander and cashews, then serve the curry with steamed rice.
- High fibre
- Low carb
- Low sodium
- Lower gi
- Vegan
- Vegetarian
Nutrition
2377 kj
Energy
43g
Fat Total
22g
Saturated Fat
10g
Fibre
11g
Protein
66.52mg
Sodium
26g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
From selected greengrocers.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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