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Mango Curry

We got the base recipe from one of A.'s coworkers and adapted it to ingredients available in Seattle. It just happens to be vegan by accident.


1 ripe mango
2 red peppers
3 new potatoes (small red potatoes)
4 cloves of garlic
1 piece of ginger about the size of first thumb joint
2 tomatoes
1/3 yellow onion

scant 1/4 tsp turmeric
1 tbsp garam masala
1 tsp salt
2 pinches of mustard seeds
2 tbsp coconut milk
1 tsp vinegar (optional)
3 tbsp light olive oil


Start a pot of white rice boiling.

Boil the potatoes (about 6 minutes). Peel them and cut them into dice.

Chop the onions, red peppers, and tomatoes.

Mince the garlic and ginger.

Peel the mango, cut away two large slabs from the flat stone in the middle, dice one of the slabs and save the other one for dessert :)


Heat the oil over medium-high heat.

Add the mustard seeds and cook till they pop and turn dark brown.

Add the minced garlic and wait for it to turn light golden.

Add onion and ginger, and wait for onion to brown slightly, stirring regularly.

Add the chopped red pepper and tomatoes, let simmer for 8 minutes or until juicy.

Add the spices and let simmer for one minute.

Add the coconut milk and vinegar

Add the potatoes and diced mango, let simmer for a couple more minutes.

February 28, 2004 in Recipes | Permalink