Mango Curry

Mango Curry

Mango Curry

I had never eaten anything that was savory with mango in it. I was inspired to try this when I read this recipe from a cookbook I got called New Vegetarian by Yvonne Duivenvoorden. I must say it was simply delightful. The sweetness of the mangoes and the spiciness of the sauce are just a scrumptious combination. She made the recipe for breakfast and included eggs.


  • 1.5 cups chopped onion
  • 2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 green chillies (the long thin green ones)
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 1/4 tsp turmeric
  • 2 ripe mangoes (chopped)
  • 2 oz tomato paste
  • 6 tbsp tomato ketchup
  • 2 tbsp Maggie hot and sweet
  • 1 tsp lemon juice
  • salt to taste
  • 1/4 cup finely chopped cilantro
  • oil


Heat about 2 tbsp of oil in a pot on medium high heat. Once it gets hot add the mustard seeds, cumin seeds onion and chilli. Cook until the onions are softened. Add the garlic, ginger and turmeric and cook for about 2 mins. Add mangoes, tomato paste, ketchup, maggie hot and sweet and lemon juice and cook. If you find the sauce is too thick you can add some water.  This does not need to be cooked a lot. About 2 -3 mins should be good. Add the salt and cilantro and take it off the heat. Serve it over rice/couscous or with bread/chapatis.


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