Description

This easy cauliflower mango curry is sweet, creamy, filling and sooo tasty! Let's celebrate that is mango season with this simple curry recipe that I am sure you will love. Great for meal prep, vegan, gluten-free and dairy-free.

Ingredients

Scale

2 medium onions diced

5 garlic cloves finely diced

1 ripe mango diced

2 ripe truss tomatoes diced

5 medium potatoes cut in 4 pieces

1 cauliflower head (approx. 700 grams) cut in medium chunks (see directions)

3 tbsp curry powder (I use Keen's curry powder)

1 400ml can coconut milk

1 2cm x 2cm piece of ginger

Salt to taste - I use approx 1/4 teaspoon

2 tablespoons of olive oil

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Instructions

Wash and cut all the veggies as indicated in the ingredients list. To cut the cauliflower remove the leaves around the base and then use a sharp knife to cut around the core and remove. Separate the big pieces of florets with the hands (see video), and cut each floret in 2 or 3 pieces, see photo below for size guidance.
Heat a large pot on medium heat and add 2 tablespoons of olive oil. Add the onion a pinch of salt and stir for 2 minutes. Add the garlic and stir for another 5 minutes until the onion starts to be transparent. Add the mango and stir for 3 minutes or until it softens and starts to become a puree.
Add the tomatoes and stir for 5 minutes until they soften. Add the potatoes, cauliflower and curry powder and combine. Pour the coconut milk, grate the ginger and add a pinch of salt. Mix well all the ingredients, put the lid and cook in low heat for 25-30 minutes, until you can easily insert a fork in the potatoes (meaning they are properly cooked).
Serve with a side of basmati rice or your favourite grain, and add chopped cilantro on top.

Notes

If you can't see the video please click this link, and don't forget to follow 🙂
Use a ripe mango for best result
Store in the fridge for up to 5 days
Suitable for freezing without the potatoes