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Mango and Sweet Potato Curry
Experience the exotic flavors of this Mango and Sweet Potato Curry - a harmonious blend of sweetness from ripe mangoes, earthy undertones of nutritious sweet potatoes, and a hint of spice from curry powder. This vibrant and hearty dish, a classic staple in South Asian cuisine, is not only visually appealing with its bright colors but also packs a punch of flavor that will transport you straight to the bustling streets of India.
Ingredients
- Cooked basmati rice
- 4 cups
- Salt
- 1 teaspoon or to taste
- Fresh cilantro
- 1/2 cup, finely chopped
- Lime juice
- 2 tablespoons
- Vegetable broth
- 2 cups
- Coconut milk
- 1 cup, full fat
- Curry powder
- 2 tablespoons
- Fresh ginger
- 2 inches, grated
- Garlic
- 3 cloves, minced
- Onion
- 1 large, diced
- Ripe mangoes
- 2, diced
- Sweet potatoes
- 2 large, peeled and diced
Instructions
- Heat oil in a large pot over medium heat.
- Add the diced onion, minced garlic, and grated ginger. Cook until the onion becomes translucent, this should take about 5 minutes.
- Stir in the curry powder and continue to cook for another minute, making sure to stir constantly to prevent the curry from burning.
- Add the diced sweet potatoes and ripe mangoes to the pot. Stir well to ensure the ingredients are evenly coated in the curry mixture.
- Pour in the coconut milk and vegetable broth. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat and let the curry simmer for about 20 minutes, or until the sweet potatoes are tender.
- Remove the pot from the heat and stir in the lime juice and finely chopped fresh cilantro. Season with salt to taste.
- Serve this flavorful curry over a bed of cooked basmati rice and enjoy!
- Optional: For added heat, serve with a side of spicy mango chutney or a sprinkle of red chili flakes.
Tips
- For a more intense flavor, use an Indian curry powder blend. These blends often include a mix of turmeric, coriander, cumin, and other spices that add depth to the curry.
- The curry can be stored in the fridge for up to 3 days and reheated in a pot over medium heat.
- This recipe can easily be made vegan by replacing the vegetable broth with a vegan-friendly option.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 500 Fat: 12g Carbs: 93g Protein: 9g Sodium: 700mg Sugar: 21g
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