This is the simplest ever mango curry. It’s mild and creamy and a little bit sweet.
My obsession with frozen foods continues…this time I’ve found frozen mango and it’s so easy and summery on a cold day.
I think the wintry weather is making fresh fruit and veg harder to come by. In fact, a few of my staples are still missing from the supermarket. Due to bad weather in Europe, vegetables like courgettes and salad leaves are in short supply. Sainsbury’s delivered pak choi instead of little gem lettuce this week and there hasn’t been any courgettes for 3 weeks now.
Anyway, back to my trusty freezer and this time I’ve discovered frozen mango. Even in high summer in the UK, mangoes are hard to come by and are invariably under or over ripe. With a reasonably priced bag of frozen mango, there’s no waste and no peeling and chopping either. It’s perfect.
The downside of course is that my freezer is full to the brim and I can no longer find anything!
This week I’ve been experimenting with a really easy Bung-it-all-in Mango Curry. There’s no oil and everything from onions to mango just gets poached in the sauce to make a bright and simple curry. It’s creamy and mild so I can even get my kids to eat it (although sadly it’s not their favourite – but I’ll keep working on it!)
Bung-it-all-in Creamy Mango Curry
Serves 2 • Ready in 30 minutes
1 onion, peeled and chopped
150g frozen mango cubes
1 tsp mild chilli powder
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp ground coriander
1 tsp stock powder (or 1/4 vegetable stock cube)
1 x 400g can chickpeas, drained
salt and pepper to taste
1 tbsp natural yogurt
small handful of fresh coriander to serve (optional)
• Place the onion, water, mango, chilli powder, turmeric, paprika, coriander and stock powder in a saucepan. Bring to the boil and then turn down to a gentle simmer.
• Add the drained chickpeas and stir. Cook gently simmering on the hob or in the oven for 30 minutes.
• Taste and add a little salt and pepper if required. Remove from the heat and stir through the natural yogurt and fresh coriander just before serving.
NOTE: Leftovers can be kept in the fridge for a couple of days or frozen.