Mango, Sweet Potato and Cauliflower Curry

mango , sweet potato and cauliflower curry

Cook away those January blues with this sunny, warming and incredibly delicious curry!  Mango curry is a popular vegan dish and this one is almost like a savoury smoothie packed full or turmeric, ginger and garlic as well as creamy coconut milk and mango. I’m a little obsessed with my nutribullet and I use it for everything but of course you can grate the ginger or use a food processor or regular stick blender.  You can add whatever you want to the basic curry, I’ve used sweet potato and cauliflower but chickpeas, broccoli or squash also taste great. Or you can use chicken or prawns. I use a really great recipe for Garam Masala from Madhur Jaffrey. It’s incredibly fresh and you can dictate just how much of each spice you want to add. My secret ingredient to garnish a curry is a generous scattering of nigella seeds also known as kalonji seeds. They add crunch and a gorgeous distinctive taste. Let me know if you make it!

Lilly x

Mango, Sweet Potato and Cauliflower Curry

Serves 4

1 thumb sized piece of fresh ginger

1/2 thumb sized piece of fresh turmeric

1 clove garlic, peeled

1 onion, peeled and roughly chopped

1 perfectly ripe mango, peeled and roughly chopped

2 tbsp garam masala

1 medium sized sweet potato, peeled and cubed

1/2 cauliflower, broken into florets

1 tin full fat coconut milk

20g coriander

2 tbsp nigella seeds

 

Place the ginger, garlic, turmeric and onion into a food processor or nutribullet. Blitz till almost like a puree. You can also grate everything really finely.

Place 1 tbsp olive oil in a heavy based pan. Add the onion puree. Cook for a few minutes then add the garam masala and cook for another minute or so. Puree the mango and add to the onion mix. Remove a few tbsp of the thick coconut cream from the top of the tin and set aside. Add the remaining contents of the can to the pot along with the sweet potato and cauliflower and place the lid on. Simmer the curry till the vegetables are just cooked, ten to fifteen minutes. You may need to add a little water, just make sure the sauce isn’t sticking. Ladle the curry over hot rice or quinoa.  Top with a dollop of the reserved coconut cream, scatter with finely chopped coriander and the nigella seeds. Enjoy!

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