Mango and tomato curry

(45 ratings)

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Mango yogurt curry
Mango yogurt curry
  • Serves: 4-6

  • Cooking time:

Want curry in a hurry? This deliciously fruity recipe is a really quick and healthy pick-me-up


  • 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 (10 oz) tomatoes, cut into chunks
  • 1 large, firm mango (skin on), cut into chunks
  • 700ml (1 pt) natural yogurt
  • Boiled rice, to serve

Try serving this fragrant fruity curry with brown basmati rice: it has a wonderful nutty flavour.


  1. 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.
  2. 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.
  3. Serve straight away with plain or basmati rice.

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  • 4
(45 ratings)

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