Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. Growing up in sunny England, I ate a lot of curry. Loads in fact. Just about as many lamb Vindaloos, chicken Tikka Masalas or beef Rogan Josh as I could get my hands on. Occasionally I’d have a Thai green curry to really push the boat out. I was vaguely aware of the existence of vegetables, and indeed sometimes they were probably in the curries – not that I noticed them. After making the happy decision to stop eating meat, I thought that would be the end of my love for curries (as this vegan chickpea curry goes into) – how could a curry possibly be anything better than ‘passable’ without meat? Fast forward a few years and you’ll see me with a satisfied grin on my face after finding out that, after all, meat was the least important ingredient in a good curry. What a mind-blower. Over the years we’ve made and tested hundreds of curries, constantly researching and refining them. We’ve made vegetable-based curries (like this aubergine/eggplant curry and this Pakistani roasted cauliflower curry) – but now it’s time to let the fruits shine through.
Curry made easy
One other thing that we love about curry – they can be made sooooooo easily! We want taste, we want nutrition and we want speeeeed! And we got it. We tend to use curry pastes as they help to make things quicker, though curry powder is also a good alternative. The mango is the real highlight here, and we blend it (or mash it up real good) to make a kind of puree which we add directly to the sauce. It’s super-quick and makes sure the tropical mango taste permeates through the entire curry. A final note on this mango curry recipe – it’s very easy to make vegan. The main sauce liquid is coconut milk – we add creme fraiche to thicken things up. However you can also use a regular Greek yogurt, thick creme, basic sour cream or, indeed vegan versions of these creams. They’re becoming more and more readily available and work in the dish in much the same way.
Choose your mango carefully
One last thing – make sure you grab a good mango!When selecting a mango, make sure it is just a little soft to the touch. A round shape is generally better than a longer shape, too. If you can’t find a good mango, or they’re not generally available in your area or at a certain time of year, then frozen mango is a great and practical alternative. Just make sure you let it defrost for a couple of hours, first!
