During the time when I made this recipe, I seemed to be on a bit of a mango hype and used them around three consecutive recipes. I absolutely love mangos, In fact, along with berries (of course) they’re definitely one of my favourite fruits.. and always have been for as long as I can remember. They work so well in both sweet and savoury dishes and have such an incredible vibrant, sweet, fruit flavour. I love everything about them really: the taste, smell, texture.. they really are just so delicious! Something that I’d never tried, nor experimented with myself, was using mango in a curry dish. I’ve added them into salad and of course, sweet recipes, but never something hot like curries.. so I thought this would be an ideal occasion to go exactly that. I do quite like spicy food, however I am a huge fan of slightly sweet and mellow coconut curry dishes. The mango adds a subtle, yet scrumptious hint of tropical sweetness, to contract against the spice from the chilli and pair beautifully with the delicate coconut milk.
Something that I really love about curries and creating recipes for them, is the fact that they’re just so versatile and simple for pretty much anyone to make themselves at home. They’re a classic one pot dish that you can also cook up in bulk, to serve the whole family, or for meal prep for the week ahead. Dishes such as curries and stews are an ideal way to use up any leftover veggies that you have in the fridge.. and you can really customise them and make it your own, depending on what you have on hand. The incredible flavours from the spice blends infuses into the veggies, to create a really vibrant and exciting dish. It’s such a great way of creating something really impressive, from a selection of wholesome, humble ingredients.
For this particular recipe, I’ve gone with a veggie based curry, so it’s also vegan. However, you can always add in some chicken, prawns or whatever else you fancy for some additional protein. I love to serve this with some basmati rice and lots of fresh lemon zest and coriander. Speaking of coriander, this is something that I’m currently loving at the moment, as I find it brings a lovely hint of freshness to salads and rice dishes. It can actually be something that’s rather hit and miss with people at times; I think it’s one of those things that people either love or hate. Someone did once tell me that it tastes very different to people as well.. and that some people think the taste is similar to soap? I’m not sure how accurate these statements are! What I do know, is that my boyfriend absolutely can’t stand the stuff and will always pick it off the food if he’s eating anything that I’ve been shooting. That and rose petals.. which I seem to sprinkle onto about 99% of my recipes haha!
- 1/2 small red onion- diced
- 2 large garlic cloves
- Tsp olive oil- for cooking
- 1/2 tsp ground coriander
- 1/2 teaspoon ground cumin
- Pinch ground cinnamon
- 1/2 tsp paprika
- Pinch mustard seeds
- Se salt and pepper
- 1/4 tsp ground turmeric
- Pinch ground ginger
- 1/2 cup water
- 1 carton of coconut cream- 250ml
- Handful chopped cauliflower florets
- 1/2 cup frozen peas
- 1/2 heaped cup mango- cubed
- Heat the olive oil in a saucepan over a medium heat and add in the diced red onion. Sautee this for a minute or so, then crush in both of the garlic cloves.
- To the pan, add in your spices to allow them to cook a little and release all of the amazing fragrance. Pour in the coconut cream and stir everything together.
- Add in 1/2 cup of water and your cauliflower florets and bring the curry to the boil.
- Reduce to a simmer and leave to cook until the sauce has thickened slightly and the cauliflower is slightly tender.
- Season to taste with sea salt and pepper and finally, stir through the frozen peas and mango chunks and allow to cook for an extra 5-10 minutes.
- Serve with some brown rice, quinoa, cauliflower rice or whatever else you fancy and garnish with some fresh coriander and a lime wedge.