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Marvellous Mango Curry – Tasty, Punchy and soooo Easy!

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Mango Curry is ready #basmati rice #tofu | hurrythefoodup.com

Ah, mango curry. How times change.

Growing up in sunny England, I ate a lot of curry. Loads in fact. Just about as many lamb Vindaloos, chicken Tikka Masalas or beef Rogan Josh as I could get my hands on. Occasionally I’d have a Thai green curry to really push the boat out.

I was vaguely aware of the existence of vegetables, and indeed sometimes they were probably in the curries – not that I noticed them.

After making the happy decision to stop eating meat, I thought that would be the end of my love for curries (as this vegan chickpea curry goes into) – how could a curry possibly be anything better than ‘passable’ without meat?

Fast forward a few years and you’ll see me with a satisfied grin on my face after finding out that, after all, meat was the least important ingredient in a good curry. What a mind-blower.

Over the years we’ve made and tested hundreds of curries, constantly researching and refining them. We’ve made vegetable-based curries (like this aubergine/eggplant curry and this Pakistani roasted cauliflower curry) – but now it’s time to let the fruits shine through.

The recipe ingrediets #curry paste #tomato paste | hurrythefoodup.com
Mango Curry is ready for munching #coriander seeds #turmeric | hurrythefoodup.com

Curry made easy

One other thing that we love about curry – they can be made sooooooo easily! We want taste, we want nutrition and we want speeeeed! And we got it.

We tend to use curry pastes as they help to make things quicker, though curry powder is also a good alternative.

The mango is the real highlight here, and we blend it (or mash it up real good) to make a kind of puree which we add directly to the sauce.

It’s super-quick and makes sure the tropical mango taste permeates through the entire curry.

A final note on this mango curry recipe – it’s very easy to make vegan. The main sauce liquid is coconut milk – we add creme fraiche to thicken things up.

However you can also use a regular Greek yogurt, thick creme, basic sour cream or, indeed vegan versions of these creams. They’re becoming more and more readily available and work in the dish in much the same way.

Choose your mango carefully

One last thing – make sure you grab a good mango!

When selecting a mango, make sure it is just a little soft to the touch. A round shape is generally better than a longer shape, too.

If you can’t find a good mango, or they’re not generally available in your area or at a certain time of year, then frozen mango is a great and practical alternative. Just make sure you let it defrost for a couple of hours, first!

The meal is served #olive oil #onion | hurrythefoodup.com
Mango Curry
4.75 from 48 votes
This virtually vegan mango curry is refreshing, tropical, super-quick and soooooo easy! Don’t miss out on this one.
Cuisine:Indian
Diet: egg-free, gluten-free
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Servings:3 people
Calories:488kcal
Author: Dave
YouTube video

Ingredients

Optional

  • 5 sprigs cilantro/coriander, fresh

Instructions

  • Cook rice or accompaniments according to package instructions.
    1 cup basmati rice
  • Get the tofu chopped and frying in some olive oil on medium heat. Dice the onion and add after 5 minutes.
    9 oz firm tofu, 1 tsp olive oil, 1 onion
  • Add the curry paste, turmeric and ground coriander. Give it a good stir.
    1 tsp turmeric, 2 tsp curry paste, 1 tsp ground coriander
  • Fry for a couple of minutes then add the tomato paste and give it another good stir, making sure it’s all mixed in.
    1 tbsp tomato paste
  • Next, add the coconut milk and let it simmer for another five minutes.
    ⅔ can low fat coconut milk
  • While that’s happening cut the flesh out of the mango and give it a quick blitz in a food processor or by using a hand blender. If you don’t have either then give it a good mash with a fork. We want a nice puree.
    1 mango
  • Add the pureed mango to the curry and stir it in.
  • Stir in the low fat Greek yogurt and let it simmer for another five minutes until it thickens. This step makes the curry flavour softer and less harsh.
    ½ cup low fat Greek yogurt
  • Add the spinach and let it wilt in
    3 cups spinach
  • Finally, mix in the optional cilantro.
    5 sprigs cilantro/coriander, fresh
  • That’s it, the curry is ready! Serve with rice
    1 cup basmati rice
    Mango Curry is ready for munching #coriander seeds #turmeric | hurrythefoodup.com

NOTES

The nutritional information includes the optional mango chutney and cilantro.
**we’ve used low fat creme fraiche and coconut milk here, to keep servings at about 500 kcals each. You can use regular fat instead for about 600 kcals per serving instead.
Love curries? We have more to enjoy:
 
Tips: it has 3 servings to make the best use of the ingredients. Just chuck one serving into the freezer.
Make-ahead? Yes, prep the night before. It can be reheated.
Freezable: Yes, absolutely.

Nutrition

Nutrition Facts
Mango Curry
Amount per Serving
Calories
488
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
3
g
Cholesterol
 
2
mg
1
%
Sodium
 
162
mg
7
%
Potassium
 
605
mg
17
%
Carbohydrates
 
72
g
24
%
Fiber
 
6
g
25
%
Sugar
 
14
g
16
%
Protein
 
18
g
36
%
Vitamin A
 
4439
IU
89
%
Vitamin C
 
39
mg
47
%
Calcium
 
232
mg
23
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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Recipe Rating




22 comments
  1. I made this today. It was lovely, now one of my favourites. I used thawed frozen mango and extra korma paste. How long can it be kept in the fridge? Can it be frozen?

    1. Hi Karen! Really glad you enjoyed it :). I’d keep it for no longer than 2 days in the fridge because of the rice. And when you reheat, make sure the rice is steaming through. I normally heat the rice for a minute or two on its own, and then add the sauce for the last minute or so. For freezing, I haven’t personally tried this one but I don’t see why it wouldn’t work and would deffo give it a bash. I never have enough leftover 😀

  2. 4 stars
    Absolutely love this curry. Came out thinner than I expected and I think I’d prefer the extra flavour of full fat creme fraiche or yogurt but I’ll certainly make it again…and again…

    1. Really glad you liked this curry, Sharon!! And yes, full fat coconut milk or creme fraiche are certainly viable options 🙂