| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 462 | 20g | 15g | 64g |
| sugars | fibre | protein | salt |
| 30g | 5g | 10g | 0.25g |
It’s a rainy Sunday afternoon and I stumble into the kitchen, unstoppable excitement brewing as I prepare a dish that has its own special place in my heart – the Mango and Coconut Curry. It represents a surprising twist in my culinary journey that is often dominated by traditional Italian-American dishes, hailing from my New Jersey roots and the culinary tales woven by my Italian grandparents. A departure from my usual spaghetti and meatballs, this mango and coconut curry embodies the spirit of pushing boundaries and experimentations, while still holding on to the essence of homemaking and warmth that all my cherished recipes revolve around.
Mango and Coconut Curry: A Flavorful Departure
With its tantalizingly sweet and savory flavors, it’s hard not to get lost in the swirl of this mango and coconut curry. The succulent mangoes combined with the richness of coconut milk and the warmth of curry powder unite to create a delightful array of flavors that dance exquisitely on your palate. I use the freshest mangoes, complemented by a generous serving of coconut milk and a sprinkling of curry powder, to produce a wonderfully comforting dish, perfect for a quiet evening in with family.
Healthful Indulgence
While the flavors are surely captivating, what gratifies me more is the nutritious punch that this dish packs. The heart-healthy fats of coconut, the vitamin C from the mangoes, and a myriad of spices that not only add an aromatic flair, but also bring along their own range of health benefits. Spice is life on the trail for this outdoorsy grandfather who enjoys hiking.
Sharing flavors across the globe, this recipe is reminiscent of the vibrant Thai coconut curries, and would be the perfect accompaniment to a stir-fried tofu or a zesty Thai salad. It’s a heartwarming bowl of comfort that effortlessly blends the tropical freshness of mangoes and the savory delight of curry. Picture yourself spooning these golden, rich curries over a hot bed of jasmine rice while the spices waft through the air.
All these elements bind together to form a dish that is not just a delight for the taste buds, but also meaningful on a personal level. With each bite of the curry, you are not just embracing a new culture but becoming a part of a family tradition that continuously grows and evolves. This is why Mango and Coconut curry holds a special place in the cookbook of my heart.
What You’ll Need
- 3 ripe mangoes, peeled and diced
- 2 cans (14 ounces each) unsweetened coconut milk
- 2 tablespoons curry powder
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 medium carrots, sliced
- 1 red bell pepper, sliced
- 1 cup chopped fresh cilantro
- 1 cup vegetable broth
- Salt to taste
- Pepper to taste
- 4 cups steamed jasmine rice, for serving
Method
Step One
Start by preparing all your ingredients: peel and dice the ripe mangoes, chop the large onion, mince the 3 cloves of garlic, grate the fresh ginger, slice the 2 medium carrots and 1 red bell pepper, and chop up the fresh cilantro. Set each aside in separate containers.
Step Two
In a large pot, heat the coconut oil over medium heat. Once the oil is hot, add chopped onion and sauté until it becomes translucent.
Step Three
Add the minced garlic, grated fresh ginger, curry powder to the pot with onions and stir everything together until the onions are well coated. Continue to cook this mixture for another minute or so.
Step Four
Next, add diced mangoes, sliced carrots, sliced red bell pepper, coconut milk, vegetable broth to the pot. Stir well to ensure all ingredients are combined.
Step Five
Bring the mixture to a light boil, then reduce the heat to low and let it simmer. Cook the curry on low heat for about 20-25 minutes, or until the vegetables are tender. During this time, taste the curry and add salt and pepper according to your taste.
Step Six
Just before serving, stir in the chopped fresh cilantro. This will give the curry a burst of freshness and color.
Step Seven
Serve the mango and coconut curry over steamed jasmine rice. Enjoy your delicious, homemade meal while it’s still hot!
