vegan mango coconut curry served with nan
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4 from 1 vote

Vegan Mango Coconut Curry

Mango Curry – lip smacking curry made with mangoes, aromatic spices and coconut milk. Sweet, spicy and creamy flavors make this curry a favorite. A must try recipe in the mango season. Its vegan and gluten free too!
Prep Time7 mins
Cook Time20 mins
Total Time27 mins
Course: Main Course
Cuisine: Indian
Keyword: curry, mango, vegan
Servings: 3

Ingredients

  • 2 medium mangoes ( slightly under ripe)
  • 1 cup coconut milk
  • 1 green chili finely diced
  • 1 tbsp ginger finely chopped
  • 1 tsp cumin seeds
  • ¼ tsp turmeric powder
  • ¾ tsp coriander powder
  • ¼ tsp cumin powder
  • ½ tsp red chilly powder or to taste
  • ½ tsp garam masala
  • salt to taste
  • few mint leaves
  • handful of coriander leaves
  • lemon or lime juice use if the curry is little sweet
  • ¼ sugar use if the curry is little sour
  • 3/4 cup water
  • 1 tbsp oil

Instructions

  • Prepping the ingredients to make the curry - 
    Pick mangoes which are firm to touch and slightly under ripe. Wash the mango, cut both sides of the mango just past the seed. Take each side and slice the flesh with a knife without breaking through the skin. Scoop the mango pieces with a spoon. 
    When you taste the mango, it should be slightly sweet and sour. Do not use the mango which is very sweet. 
    Chop the green chili and ginger 
    Chop mint and coriander leaves. 
    To make homemade coconut milk
    Take 1.5 cups of fresh coconut or dedicated coconut. Add 1.5 cup of hot water to it. Soak it for five minutes. Grind it in a mixer. Strain the coconut milk and use it in the recipe. 
    procedure on how to make mango curry - 
    1) Pour oil into a skillet and place over medium heat. When the oil gets hot, add the cumin seeds. Cook for 15 seconds. 
    2) Add the ginger and green chili and saute for 30 seconds. 
    3) Now add the cubed mango, turmeric and pinch of salt. Saute for few minutes till mango gets slightly soft. 
    4) Add the coriander powder, cumin powder, red chili powder and salt. Stir to combine until every spice is coated to the mango. Cook for two to three minutes. 
    5) Add coconut milk and 1/2 cup of water. Mix well and cook for seven to eight minutes.
     6) Add garam masala, chopped mint and coriander leaves. Do not skip the mint in this recipe. Mint goes very well with the sweet and sour combo in this curry.
     7) Taste the curry and add the lemon juice, if the curry is little sweet. If the curry is little sour, add some sugar. Simmer for three to four minutes. 
    8) Serve the mango curry with chapathi, nan or rice.

Notes

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