Mango and Vegetable Curry


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.


  • 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


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.