Mango Cashew Nut Curry

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Ingredients:

  • 1 ripe mango, peeled and pureed
  • 1 cup cashew nuts, roasted
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can (400 ml) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

  • Prepare ingredients: Heat two tablespoons of vegetable oil in a pan over medium flame. Add cumin seeds and wait to pop. Then add chopped onion, mashed garlic, and ginger, and sauté until the onion is soft and golden.

  • Add Spices: Add curry powder, turmeric powder, and salt (just a pinch). Cook for one minute.

  • Cook the Mango and Coconut Milk: Add the pureed mango and coconut milk to the pan. Stir well to combine.

  • Simmer the Curry: Take this mixture to a simmer and add the roasted cashew nuts. Decrease the stove heat and cook gently for 17-20 minutes, stirring occasionally, until the curry thickens.

  • Garnish and Serve: Once the curry gets thick and creamy, check for seasoning. Spread fresh cilantro on top and serve hot with rice or naan.

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