Ingredients
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4 Mango
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3 tablespoons Coconut Oil
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½ cup Cashew
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1 teaspoon ground Cayenne Pepper
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1 teaspoon ground Turmeric
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½ teaspoon brown Mustard
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1 teaspoon Brown Sugar
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1 cup Water
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1 Serrano Chile
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1 Garlic
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½ teaspoon Cumin Seeds
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Salt
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Rice
Directions
This mango curry is an Indian-style vegetarian dish. Without the yogurt, it’s also completely vegan. Look for mangoes that are slightly soft, so they have that wonderful fruity-spicy flavor. They will brown and release a bit of juice that adds something mysterious and beautiful to the finished dish.
Steps
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1
Done
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Dice the mangoes and reserve ½ cup for garnish. |
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2
Done
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In a 12-inch cast-iron skillet, heat 2 tablespoons of the oil over high heat. Add the mangoes and cook until some of the liquid is released and the mangoes brown slightly, about 3 minutes. Stir sparingly. |
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3
Done
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Add the cashew pieces, cayenne, tumeric, and mustard seeds, and stir to coat. After 30 seconds, add the sugar and water (more if the mangoes were very dry). |
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4
Done
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Lower the heat and let simmer for 10 minutes, mashing the mango pieces with a spoon as they |
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5
Done
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In a 10-inch cast-iron skillet, heat the remaining 1 tablespoon oil over medium-high heat and quickly fry the chiles, garlic, cumin seeds, and salt to taste. After about 1 minute, remove from the heat and pour over the mango mixture. |
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6
Done
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Serve with rice and garnish with plain yogurt. |
