Mango and Vegetable Curry

Name: Mango and Vegetable Curry
Yield: Serves 4-6
Cuisine: Asia
Ingredients: approx. 3½ oz/100 g each of the following (or any other vegetable you like), all cut into bite-size pieces: green beans, pumpkin, potato, onion, green bananas; 5 fresh green chiles; 8 oz/225 g grated fresh coconut (if using dried); fresh herbs, to garnish; 1 teaspoon cumin seeds; salt; 6 fresh curry leaves; 8 small shallots, peeled and chopped; 1 large unripe mango, cut into bite-size pieces; 2½ dessertspoons turmeric powder

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Asian dishes are very forgiving when it comes to ingredients. This combination of fruit and vegetables (you can use most of your favorite vegetables) is delicious and quick.

Ingredients

approx. 3½ oz/100 g each of the following (or any other vegetable you like), all cut into bite-size pieces: green beans, pumpkin, potato

Asia
Main course
Vegan
Gluten-free

Method

Put all the ingredients for the masala into a food processor and whiz until you have a paste (add a little water if the mixture is too dry).

Put the vegetable, banana, and mango pieces into a large pan and add enough boiling water to cover. Stir in the turmeric and salt to taste and boil for 5-7 minutes.

When the vegetables are cooked, strain off the cooking liquid and put to on