Mango Curry
This Mango Curry is a flavorful and aromatic dish made with slightly expired dried mangoes. The dried mangoes are safe to consume as they are past their expiration date but still within the safe consumption period. The curry is packed with spices and is a great way to reduce food waste.
Ingredients
- 200g dried mangoes
- 1 onion
- 3 cloves of garlic
- 1 thumb-sized piece of ginger
- 2 tomatoes
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 400ml coconut milk
- 200ml vegetable broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
Soak the dried mangoes in warm water for 30 minutes, then drain and chop them into bite-sized pieces.
In a blender, blend the onion, garlic, ginger, and tomatoes until smooth.
Heat the vegetable oil in a large pot over medium heat. Add the blended mixture and cook for 5 minutes, stirring occasionally.
Add the curry powder, turmeric, cumin, coriander, and chili powder to the pot. Cook for another 2 minutes to toast the spices.
Add the chopped dried mangoes, coconut milk, and vegetable broth to the pot. Stir well and season with salt and pepper.
Bring the curry to a simmer, then reduce the heat to low. Cover the pot and let it cook for 30 minutes, stirring occasionally.
Serve the Mango Curry over steamed rice or with naan bread. Enjoy!