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.