This 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.
Ingredients
- 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
- Dice the mangoes and reserve ½ cup for garnish.
- 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.
- 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).
- 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.
- 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.
- Serve with rice and garnish with plain yogurt.
