Mango Curry Recipe
Servings: 2 Portions
Ingredients
- 1 tbsp vegetable oil
- 2 garlic cloves, sliced
- 1 red onion, sliced
- 2 teaspoon black mustard seeds
- ½ teaspoon ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cayenne
- 1 teaspoon sugar
- 1 tsp flaky salt
- ½ red chilli, sliced
- ½ teaspoon chilli flakes
- 1 tin (400ml) coconut milk
- 1 mango, sliced into 8 wedges
- 2 portions of cooked basmati rice
- Sprinkle of coriander for serving
Instructions
- Place a pan on medium heat and add in your veggie oil.
- Add in your mustard seeds, turmeric, chopped garlic, and sliced onion. Stir and fry for 3 minutes.
- Next, spoon in your cinnamon, cayenne, curry powder, salt, and sugar. Once again, give it a stir and fry for a further 3 minutes.
- Gently pour in your coconut milk and sprinkle in your red chillies and chilli flakes. Leave to simmer for 5 minutes.
- Transfer your mango wedges into the curry, place the lid on your pan, and leave to simmer on low-medium heat for 15 minutes.
- Once your mango is soft, serve up with your cooked rice, a sprinkle of coriander and chilli.