Mango and Vegetable Curry

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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. 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
  • 1 large unripe mango, cut into bite-size pieces
  • dessertspoons turmeric powder
  • salt
  • fresh herbs, to garnish

For the masala (curry paste)

  • 8 oz/225 g grated fresh coconut (if using dried)
  • 8 small shallots, peeled and chopped
  • 5 fresh green chiles
  • 1 teaspoon cumin seeds
  • 6 fresh curry leaves

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 one side.

Stir the masala spices into the cooked vegetables and add a small amount of the reserved cooking liquid, then continue to cook until you have a thick spicy gravy.

Serve sprinkled with a handful of fresh herbs.