Teresa's Recipes
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
- 4 cups Cooked basmati rice
- 1 teaspoon or to taste Salt
- 1/2 cup, finely chopped Fresh cilantro
- 2 tablespoons Lime juice
- 2 cups Vegetable broth
- 1 cup, full fat Coconut milk
- 2 tablespoons Curry powder
- 2 inches, grated Fresh ginger
- 3 cloves, minced Garlic
- 1 large, diced Onion
- 2, diced Ripe mangoes
- 2 large, peeled and diced Sweet potatoes
Dietary Notes
- 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
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.