December 16, 2013 6 Comments
Yes, that says mango.
Mango in a curry?
Yes, trust me. If you love mangoes, you will adore this recipe. In fact, if you enjoy flavoursome curries, you will be charmed by this one.
I make this curry in summer, when mangoes are plentiful and cheap in my sunny part of the world. The curry also contains another locally grown ingredient – macadamia nuts. This recipe was initially inspired by a mango and tomato curry dish in the print version of ABC Delicious magazine. The original recipe is now available online.
Mango, Macadamia and Tomato Curry is a very saucy curry. That is, the curry has a thick sauce – and lots of it! The sauce is truly delectable, and I have considered adding chickpeas or using the sauce as a base for other curry creations – but, it hasn’t happened yet! The curry doesn’t have a strong mango taste, rather the mangoes add sweetness. The combination of tomato, spices, coconut cream and a hint of basil give this curry its captivating and distinct flavour.
(Quantity: serves 2-3 people, with rice.)
1 Tbsp extra virgin olive oil
1 tsp mustard seeds
1 Tbsp curry powder
2 tsp ground coriander
1 tsp turmeric
1/2 tsp ground ginger
8 cardamon pods, crushed
1/2 tsp salt
a generous pinch of saffron threads (optional)
5 large basil leaves, finely sliced
2 cloves garlic, minced
2 medium-sized mangoes, peeled, cored and sliced
1 tomato, cored and cut into 8 wedges
1 can (400ml) crushed tomatoes, liquidised (I use an immersion blender)
1/3 cup raw macadamia nuts
1/4 cup organic coconut cream
extra basil leaves for garnish
1. Dry roast the macadamia nuts in a fry pan or skillet until they begin to turn golden brown.
2. To a small bowl, add the curry powder, coriander, turmeric, ginger, salt, cardamon pods and saffron threads. Mix well, then set aside.
3. Heat the oil in a wok, on a low heat. Then add the mustard seeds and stir regularly until they begin to pop.
4. Add the contents of the small bowl to the wok, and cook on a low heat for about 7 minutes, stirring continuously during this time. Add a splash of water (or some of the liquidised tomatoes) if the spices begin to dry out or stick to the wok.
5. Add the garlic, stir, and cook for 1 minute.
6. Add the mango pieces and tomato wedges, mix well to ensure that they are coated with the spices. Add the liquidised tomatoes, and stir well. Simmer for 5 minutes, uncovered, on a low heat.
7. Add the macadamia nuts, basil leaves and coconut cream. Mix well. Simmer for 2-3 minutes.
8. Serve with jasmine rice, and garnish with small basil leaves.
What do the tiny vegans think of this recipe?
The tiny vegans are big fans of mangoes. The mention of mango in a dish is bound to win the tiny vegans over. And, as regular readers will have ascertained by now, we eat a lot of curry in this house.
This was Little Baker’s first experience with this curry. He gave it a big nod of approval.
When I mentioned that we were having curry for dinner, 7 year old Tiny Vegan announced: ‘I don’t like curry’.
Mat diplomatically reminded him that he had in fact eaten curry just the previous evening at his grandma’s house, in the form of homemade vegetable and lentil curry pies.
I also reminded him that this curry contained mango. He ceased voicing his disapproval for curry, and happily ate his serving.
4 year-old Tiny Vegan asked where the mangoes were when I served his meal. I assured him that they were in there. The mango pieces do break up during the cooking process.
Do I really need to make a point of adding that my daughter enjoys this recipe? Regular readers will not be surprised to hear that.
Each Monday, I feature a delicious recipe that is enjoyed by my own family – I hope your family enjoys it too!