Mango and Coconut Curry
- 1 tbsp sunflower oil
- 1 onion, diced
- ½ tsp mustard seeds
- generous pinch of dried chilli flakes
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 garlic cloves, crushed
- 1 rounded tbsp mild curry paste (ensure vegan)
- 2 x 400ml cans of full-fat coconut milk
- 2 firm unpeeled mangoes, washed clean and sliced into wedges
- 100g fine green beans, trimmed and halved
- 1 tbsp mango chutney
- generous handful of spinach leaves
- 1 tbsp flaked almonds
- 1 tbsp dried shredded coconut
- juice of 1 unwaxed lemon
- generous pinch of sea salt
- handful of coriander leaves, roughly torn
Heat the oil in a large pan, add the onion, mustard seeds and chilli flakes and cook over a medium-high heat for two to three minutes until the onion begins to soften and the mustard seeds begin to make popping sounds. Stir in the cumin, turmeric and garlic and cook for another minute.
Stir in the curry paste and pour in the coconut milk. Add in the mango wedges and green beans, then cook for 10 minutes, stirring occasionally.
Stir in the mango chutney and spinach leaves and cook for a further five minutes.
Meanwhile, toast the flaked almonds and desiccated coconut together in a separate dry frying pan for two minutes until golden and fragrant, then set aside.
Remove the mango curry from the heat and gently stir in the lemon juice and season to taste with salt. Sprinkle with the toasted almonds, desiccated coconut and coriander leaves just before serving.
There’s no need to peel the mangoes for use in this curry. The skin is edible, and prevents the fruit becoming too soft during cooking.