For this curry, I used the mangoes readily available at Tesco for this simple mango curry. They are usually sweet and juicy, so there is no need to add any sugar or jaggery. A teaspoon of lemon juice adds a little tanginess and balances the natural sweetness of the mangoes.
With green chillies, fresh curry leaves and a few simple spices, this is an easy curry that is full of flavour. It is delicious served with rotli, paratha or puris. Both the parathas and mango curry are vegan and no garlic and no tomato.
Mango curry and paratha
Serves: 2–3
Ingredients
- 2 medium mangoes, peeled and cut into chunks
- 1–2 tablespoons oil
- ½ teaspoon mustard seeds
- 2–3 green chillies, slit lengthwise
- 8–10 fresh curry leaves
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder, or to taste
- Salt to taste
- 1 teaspoon lemon juice
- Fresh coriander, chopped (optional)
Method
- Heat the oil in a saucepan over medium heat.
2. Add the mustard seeds and allow them to pop.
3. Add mango chunks and chopped chillies and the spices – turmeric, salt, Add the curry leaves and coriander. Stir gently for 2 minutes.
4. Cover and simmer for 10–15 minutes, until the mango softens and the flavours come together.
diced mangoes, green chillies and spices
Nearly ready mango curry
5.. Turn off the heat and stir in the lemon juice.
mango curry ready to serve
6. Taste and adjust the seasoning. Garnish with fresh coriander, if desired, and serve warm.
Serving suggestions
Enjoy this sweet and tangy mango curry with rotli, thepla, puri or plain rice.
Enjoy mango curry and paratha – vegan and no garlic
Tip: Adjust the number of green chillies to your taste. The combination of naturally sweet mangoes, fragrant curry leaves, green chillies and lemon juice gives the curry a lovely balance without needing any added sugar or jaggery.
Simple Sweet Mango Curry (No Garlic, No Tomato)
Ingredients
- 2 medium mangoes peeled and cut into chunks
- 1 –2 tablespoons oil
- ½ teaspoon mustard seeds
- 2 –3 green chillies slit lengthwise
- 8 –10 fresh curry leaves
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder or to taste
- Salt to taste
- 1 teaspoon lemon juice
- Fresh coriander chopped (optional)
Instructions
- Heat the oil in a saucepan over medium heat.
- Add the mustard seeds and allow them to pop.
- Add mango chunks and chopped chillies and the spices – turmeric, salt, Add the curry leaves and coriander. Stir gently for 2 minutes.
- Cover and simmer for 10–15 minutes, until the mango softens and the flavours come together.
- Turn off the heat and stir in the lemon juice.
- Taste and adjust the seasoning. Garnish with fresh coriander, if desired, and serve warm.
