Mango Curry

When visiting my lovely family in Bilsborrow I wanted to make tea simple by using what was in the fridge. There were some random vegetables, and a mango! After picking up a can of coconut milk from the local village store, we got cracking in the kitchen. The result was quite satisfying and without too much fuss. I promised Stef to write it up as he thought it might be something he could whip up in a jiffy when he got home from work.

Now I’m curious how this recipe will go for lunch today for the Zen River crowd?

It worked.

Tip: Substitute ground turmeric with two small fingers of fresh turmeric root, minced fine.


1 medium onion
1 yellow bell pepper
3 medium carrots
1 ripe mango
20 g (2 tablespoons) fresh ginger
3 medium cloves garlic
300 g (1 small head) cauliflower florets
10 g (3 tablespoons chopped) fresh coriander (cilantro)
2 tablespoons olive oil, for frying
250 g (1½ cups) chickpeas, cooked and drained (about one can)

Curry Sauce

400 ml (1¾ cups) coconut milk
80 ml (⅓ cup) water
2 whole star anise
1 tablespoon hot curry powder
½ teaspoon turmeric
2 tablespoons tomato paste
2 tablespoons sultanas

2 teaspoons lemon juice
Salt to taste


  • Peel and medium-dice the onion.
  • Deseed and medium-dice the yellow bell pepper.
  • Medium-dice the mango; first determine the direction of the flat seed then cut the fruit into two parallel cheeks following the seeds flat edge. Score the cheeks into squares without piercing the skin. Press the back side of the mango skin so it flips inside out; the squares will pop up like a hedgehog. Trim the segments away from the peel.
  • Peel and mince the ginger and garlic.
  • Cut the cauliflower into bite-size florets
  • Peel and medium-dice carrots.
  • Roughly chop the coriander.

  • In a stew pot, heat the oil on a medium flame. Add the onions, bell pepper, mango, and star anise and stir-fry until the onions begin to brown. Then add the garlic, ginger, and a dash of salt. Stir-fry a few minutes more.
  • Put in the coconut milk, water, curry powder, turmeric, tomato paste, and raisins, and stir well. Then add the drained chick peas. Simmer for 10 minutes to marry the flavours, stirring occasionally to prevent sticking.
  • While the curry sauce is simmering, bring a pot of salted water to a boil. Drop in the carrots, return to a boil and simmer over a medium flame for about 1 minute, or until tender. Scoop out with a slotted spoon and put into the sauce.
  • In the same pot of boiling water, tip in the cauliflower, return to a boil and simmer over a medium flame for about 1 minute, or until tender. Drain well and combine with the curry sauce. Simmer together for a few minutes to marry the flavours with the vegetables.
  • Add the lemon juice and coriander. Season to taste.
  • Serve alongside basmati rice and apple chutney.

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