Mango Tomato Curry

Mango adds a delicious sweetness to this vegetarian curry.

The ingredient of Mango Tomato Curry

• 2 tbsp sunflower oil
• 1 tsp black mustard seeds
• 3 tsp medium curry powder
• 2 tsp ground turmeric
• 50g fresh ginger grated
• 1 long green chilli deseeded thinly sliced
• 10 fresh curry leaves see note
• 4 cardamom pods lightly crushed
• 2 garlic cloves sliced
• 1 onion thinly sliced
• 1 large mango sliced
• 6 tomatoes core and seeds removed cut into wedges
• 400ml coconut milk
• 2 tbsp chopped coriander leaves
• 1 3 cup toasted cashews roughly chopped
• steamed white rice to serve

The Instruction of mango tomato curry

• heat the oil in a wok over medium high heat add mustard seeds and cook for 30 seconds or until they start to pop then add the curry powder turmeric ginger chilli curry leaves cardamom and garlic cook stirring for 1 2 minutes until fragrant add onion and 1 teaspoon salt and cook stirring for a further 1 2 minutes until onion has softened add mango and tomato continue to cook for a further minute then stir in the coconut milk cook over low heat for 1 2 minutes just to warm through
• stir through coriander and cashews then serve the curry with steamed rice

Nutritions of Mango Tomato Curry

fatContent: 568 103 calories
saturatedFatContent: 43 grams fat
carbohydrateContent: 22 grams saturated fat
sugarContent: 31 grams carbohydrates
fibreContent: 26 grams sugar
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: n a

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