How to cook Mango Curry with Cashews

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Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareThis Mango Curry is an Indian-style vegetarian dish. Without the yogurt, it’s also completely vegan Look for mangoes that are slightly soft, so they have that wonderful fruity-spicy flavor. They will brown and release a bit of juice that adds something mysterious and beautiful to the finished dish.

  • Yield: 4 to 6 Servings


  • 4 mangoes
  • 3 tablespoons coconut oil
  • ½ cup cashew pieces
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground turmeric
  • ½ teaspoon brown mustard seeds
  • 1 teaspoon brown sugar
  • 1 cup water
  • 2 serrano chiles, sliced
  • 1 garlic clove, sliced
  • ½ teaspoon cumin seeds
  • Salt
  • Rice and plain yogurt, for serving
How to Make It
  1. Dice the mangoes and reserve ½ cup for garnish.
  2. In a 12-inch cast-iron skillet, heat 2 tablespoons of the oil over high heat. Add the mangoes and cook until some of the liquid is released and the mangoes brown slightly, about 3 minutes. Stir Sparingly.
  3. Add the cashew pieces, cayenne, tumeric, and mustard seeds, and stir to coat. After 30 seconds, add the sugar and water (more if the mangoes were very dry).
  4. Lower the heat and let simmer for 10 minutes, mashing the mango pieces with a spoon as they cook. When the mangoes are cooked down, taste and adjust the seasoning as needed.
  5. In a 10-inch cast-iron skillet, heat the remaining 1 tablespoon oil over medium-high heat and quickly fry the chiles, garlic, cumin seeds, and salt to taste. After about 1 minute, remove from the heat and pour over the mango mixture.
  6. Serve with rice and garnish with plain yogurt.

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