Mango, Coconut, Vegetable Curry

This was definitely my most requested recipe, which is why it’s the first one to go up!

I made this several times, including for my whole family and flatmates, and it was a huge success! The mango adds a wonderful sweet twist and goes perfectly with the coconut cream. You can add any vegetables you like, but here I used potato and carrots, partly for flavour and partly for aesthetics. If you don’t have all the spices that’s not a problem either, but the more the better!

Serves 2 very hungry or 3 hungry people

Ingredients:

1 tbsp coconut oil 
1/2 medium red onion (or 1 small) chopped
4 garlic cloves (or 1/2 tsp garlic powder)
2 tsp curry powder
1tsp turmeric
1/2 tsp cumin  
1 tsp sea salt
1 tsp ground coriander
1/2 tsp chili powder
1/2 tsp garam masala
1 tbsp ground ginger
1/2 tsp ground nutmeg
1 can (around 400g) chopped tomatoes or passata
1 medium-large mango, diced
500-600g mixed vegetables (I used potato and carrots, but broccoli or green beans would also be good)
25g cashews
200mL coconut cream

What do to:

1. Melt the coconut oil in a large pot on medium heat
2. Add the chopped onion and saute until soft, about 5-10 minutes
3. Add the garlic, spices, and salt, and stir for about 1-2 minutes until fragrant
4. Add the chopped tomatoes, potatoes, carrots and 1 cup of water and leave to simmer for 20 minutes until tender
5. Meanwhile, toast the cashews in a pan on medium heat for 3-5 minutes, making sure they don’t burn
6. Once the potatoes and carrots are tender, add the mango and cook for another 5 minutes
7. Add the toasted cashews and coconut cream and stir through 

Serve with your choice of rice, quinoa, naan bread, or simply on it’s own!