Vegan Mango Curry

Name: Vegan Mango Curry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 ripe champagne mangoes. or any mango with sweet, orange flesh. Make two clean cuts on either side of the seed. Make criss-cross cuts in each slice of mango, the way you would to dice an avocado, and slide them off the skin with the help of a spoon, again just like you would an avocado.; 1 cup thick, canned coconut milk . If you're using fresh coconut milk, use two cups of the first extraction and skip adding any water.; 2 dry red chili peppers ((like arbol or Kashmiri chillies)); 1 1/2 tsp mustard seeds; 1 tsp vegetable oil; A generous pinch asafetida or hing, (optional); 1/4 tsp turmeric; 1 sprig of curry leaves; 2 tsp sugar ((grated jaggery is a more authentic ingredient here-- use it instead of sugar if you have it))

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 4

Author : Vaishali · Holy Cow! Vegan Recipes

Ingredients

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3 ripe champagne mangoes. or any mango with sweet, orange flesh. Make two clean cuts on either side of the seed. Make criss-cross cuts in each slice of mango, the way you would to dice an avocado, and slide them off the skin with the help of a spoon, again just like you would an avocado.1 cup thick, canned coconut milk . If you're using fresh coconut milk, use two cups of the first extraction and skip adding any water.2 dry red chili peppers ((like arbol or Kashmiri chillies))1 1/2 tsp mustard seeds1 tsp vegetable oilA generous pinch asafetida or hing, (optional)1/4 tsp turmeric1 sprig of curry leaves2 tsp sugar ((grated jaggery is a more authentic ingredient here-- use it instead of sugar if you have it))

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