Mango yogurt curry
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Want curry in a hurry? This deliciously fruity recipe is a really quick and healthy pick-me-up.
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Cooking time: 10 mins
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Serves: 4-6
Ingredients
Try serving this fragrant fruity curry with brown basmati rice: it has a wonderful nutty flavour.
- 2tbsp sunflower oil
- 1tsp black mustard seeds
- Handful fresh or dried curry leaves
- 2tsp turmeric
- 5cm (2in) piece ginger, chopped
- 3 garlic cloves, chopped
- 1 large red onion, sliced
- 2-3 green chillies, halved lengthways
- 300g (10½ oz) tomatoes, cut into chunks
- 1 large, firm mango (skin on), cut into chunks
- 700ml (1¼ pt) natural yogurt
- Boiled rice, to serve
Method
- Heat the oil in a large pan or wok. Fry the mustard seeds until they begin to pop, then add the curry leaves, turmeric, ginger, garlic, onion and chillies, and season well.
- Once the onion starts to brown, add the tomatoes and mango. Cook for a further few mins or until the tomato starts to soften. Remove from the heat and stir in the yogurt.
- Serve straight away with plain or basmati rice.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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