Just because this is an ethnic recipe and probably not your everyday dipping sauce, that doesnt mean its complicated to make. Instructions. It does need some love and time in the kitchen (just like pretty much all Indian food) but the results are so worth it! Just simmering this on the stove now. Bonus: My Mum came across a chicken and mango curry from Tesco magazine a few years ago and thought of using tofu as a plant-based replacement. Add the homemade mango chutney*, the baby spinach and give them a good stir until cooked through (it should take about 30 second). MIXED VEGETABLE CURRY. The beauty of mango chutney is that it already contains aromatic spices and adds its own dimension to the sauce of this curry. Taste and add more curry powder as needed. Mushroom Curry Recipe (Keto/Vegan) Gluten Free Dairy Free Vegetarian Keto Jump to Recipe This mushroom curry recipe is quick and easy to prepare either on the stovetop or in the Instant Pot or pressure cooker. Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go. Onion and garlic use fresh where possible and make sure the ingredients are finely chopped. thanks for your question! Yes, absolutely frozen mango works, just let it defrost for a couple of hours first. Store in an airtight jar in the refrigerator for up to a month. Dont fancy raisins? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); TheSuperHealthyFood Copyright 2022. In the meantime, Jamie makes a quick sauce using garlic, ginger, tomato, and mango chutney (though you can sub apricot jam and some spices), with some coconut milk added at the end for a rich dose . I'll definitely have to give it a try. Hi, I'm Richa! Thanks for the great recipe idea. Taste and adjust seasoning as needed. But it works well, whatever it is :D. OH wow this looks freaken amazing!!! I like to add some wild rice when cooking basmati rice for some extra texture. Defrost in the fridge overnight and reheat in the microwave. Bring to boil. That should move the fat content down a bit more . HurryTheFoodUp is reader-powered. Meat should be fork tender and liquid should be reduced into a thicker sauce. Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Happy to help. Nutritional information is approximate, and will depend on your exact ingredients. Add to cart Added . Mango Drinks; Sort by: Filters. Look at the list of the ingredients and see how short it is. I like to add a whole fresh red chilli, finely chopped as we like our chutney quite spicy. Top with lettuce, slice in half, and serve cold. Thank you for posting the recipe . Serve the curry warm with rice, naan, fresh coriander/cilantro and/or coconut milk. Great mango chutney much better than store bought. Delicious. Discovery, Inc. or its subsidiaries and affiliates. 2 tbsp Patak's Korma Paste or any other curry paste not cooking sauce. But in the end, I decided that using fresh mango would not only be much healthier, but it would also mean that I could nibble the last few morsels of mango flesh off the stone while it was simmering, which is always fun. Either replace the tofu with paneer chunks. do you use wax discs for jams and chit wand if so which ones do you use? Brilliant! Assemble the sandwich. Mushroom Masala (Mushroom Curry) a traditional Indian dish, is EASY to make in just 30 mins. I dont see how this will last 45 mins simmering, covered or uncovered. This sugar-free mango chutney is naturally sweet, tangy, slightly spicy and so easy to make! Burmese Chickpea Tofu or Shan Tofu is a soy-free tofu alternative that you can make it home. Cover the bowl and chill for 2 hours before serving. It was lovely, now one of my favourites. Leaving the third for the most delicious desert I ever tasted. I loved the mango chutney on everything I tried it with. thanks for the feedback yes, by sugar-free I mean no sugar added :) you can just leave out the dates if you like! Your email address will not be published. || IndieBound || Details & International, Amazon || Barnes & Noble || BAM! Ill definitely make the recipe again, maybe even this week! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. It has a little long list of ingredients, but isnt too difficult to make. This curry uses firm pan-fried tofu, creamy coconut milk and takeaway-favourite mango chutney to create a quick recipe with a difference. Try swapping out the mango for another fruit for a totally new chutney. Cook for 3 minutes, stirring occasionally. Return chicken to skillet, then cover & cook over low heat until chicken is cooked through. Designed by CraigDeanStudio. I understand that this looks a bit confusing but its just the way this recipe plugin is set up! Add the diced onion, ginger, garlic, mangoes, maple syrup, red wine vinegar, (and if using the optional coriander, smoked paprika, cardamom, cinnamon, and chili powder) to a heavy bottom pan over low-medium heat. How long can it be kept in the fridge? NAVRATAN KORMA. Can we all agree that delicious sauces and dips make everything taste a million times better? This is one addictive chutney. For a quicker but slightly different version, you may cook your mango chutney for only 20-30 minutes. Categories dinner recipe, International Cuisine, lunch, You are here: Serve with rice or couscous for a filling and tasty meal. This vegan appetizer is. Season with salt and pepper. However you can also use a thick creme, basic sour cream or, indeed vegan versions of these creams. If you feel a bit puzzled about chutney at this point, dont worry lets take a moment to see what exactly chutney is and why its so delicious. All thats left to do is add the rest of the sugar-free chutney ingredients, give it a stir and let everything simmer for around 45 minutes. You can use regular fat instead for about 600 kcals per serving instead. Continue on the boiling plate. Hungry for more? Thank you for this healthy way to use fresh mango. Add ginger and curry powder and caramelize until dark, then add mango chutney and coconut milk then create a thick sauce. In a small saucepan over medium heat, add coconut oil (or water), red onion, serrano pepper, red bell pepper (optional), ginger, red pepper flakes, and curry powder. Mix well, and bring to a simmer. Its super-quick and makes sure the tropical mango taste permeates through the entire curry. Check half way and shake to promote even cooking. When hot add the onion and red pepper and saute until the onions turn translucent and begin to brown, about 5 minutes. Traditional chutneys date back to 500 BC, and the word chutney in Sanskrit means to lick which says a lot both about how it can be used and how good it is! Cook until sauce thickens, about 1 minute. Featuring Photography of each recipe dish. It is a delicious and finger-licking spread or dip or used in recipes such as curries and dal. After 30 seconds add just half the mango chutney to the pan and mix well. Am I missing something? Bake for 20-25 minutes or until golden and crispy. The first one was the mango chutney and goat cheese brioche French toasts, a wonderful sweet and sour recipe you can enjoy either for brunch or for a starter to an elegant and sophisticated meal for great occasions. Cover pan and let come to a very low simmer over a low-medium flame for about 25-30 minutes or until the beetroot is tender. Plus incredible stories from Caribbean food history. This delicious fruitymango chutney chickencurry is super quick to make with only 5 minutes of prep, and perfect for a fuss-free midweek Indian inspired dinner. Dont forget to follow me on social media using the buttons below I cant wait to see you all there! If you are still hesitating, be aware that homemade mango chutney can be stored in the refrigerator for a couple of weeks and you can use it in many different recipes: in any kind of curry, on toasts or sandwich, in salad dressings, etc. Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. ), Gluten-free, sugar-free, oil-free and vegan, Super fruity and flavorful but not overpowering, Easily customizable in terms of spices & sweetness, As a dip for chips, veggies or summer rolls, 3 large mango fruits, peeled and cut into chunks. Serve with rice and / or naan bread, if desired. So my sister and I couldnt have a more different opinion on mango; I hate it. Let simmer for about 7-10 minutes, stirring often. Try making our warming vegetarian curry recipes for a simple family-sized feast. Always an amazing collection. My advice is to prepare it in advance, ideally one or two days ahead, so that all the flavors had time to develop. When the curry has cooked for ten minutes, add the broccoli and the sugar snaps. And yes, full fat coconut milk or creme fraiche are certainly viable options . Thanks for a great recipe. As we previously stated, there are just so many ways to prepare chutney! This recipe works best with firm and slightly unripe mangoes. coconut would work too, red chili flakes or 1 broken dry red chili. How was it with the added salt? Tandoori Chicken Pizza Sugar Salt and Magic. Add ginger and curry powder and caramelize until dark, then add mango chutney and coconut milk then create a thick sauce. You can leave some whole or dont mash at all - it's all personal preference. Good points about the amounts about 5oz/150g should do it Ill update it in the recipe. Heat oil in the same nonstick pan and add onion and garlic mixture. Ce curry ma lair trs gourmand en tout cas, et sil est servi dans un grand bol je dis oui . This virtually vegan mango curry is refreshing, tropical, super-quick and soooooo easy! Based in Sunny Jamaica! They cook directly in the hot coconut sauce in just a few seconds, which makes them much healthier than when they are sauteed. Hi, I'm Hayley, a junior doctor and food blogger. Hurrah! Also, what quantity is one serving? Consult a doctor before making any decisions about treatment of any conditions you may have, or think you may have. Heat 2 teaspoons of the butter or margarine in a non-stick skillet on medium heat. All rights reserved. You can can it and preserve it for months or refrigerate it for weeks. One:Heat a little oil in a shallow casserole or frying pan and brown the chicken breast pieces. Saute the ginger, garlic and red chilies for a minute. Never miss another recipe by joining our newsletter! 37 Vegetarian Indian Recipes for Warming Dal, Creamy Paneer, and Crunchy Chaat Why not start with our sugar-free mango chutney to see how you like it and then go from there? I just made your Dal Makhani, I absolutely love it and this chutney is the best Ive ever tasted!! Last but not least: it requires a minimum of effort to prepare it, especially if you go for frozen diced mango, which spare you the peeling and cutting part. Season with salt and pepper. To make pure mango, simply pulse a whole mango (peeled and stoned) in a food processor until pure. This salad only has 7 ingredients and that includes the seasoning! Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer. 2023 Warner Bros. Cook for another 2 minutes and set aside. Once the sugar melts, put the flame on high and allow it to boil for 2-3 minutes until the colour changes from pale to deep red. You can find recipes with or without onions, with or without raisins, and dont even get us started on the different spices! Originally from France, I lived in Stockholm, Chicago, and I currently live in Vancouver, BC. I tried to find somelink between curry and dishes, failed, and in the end decided to just shoehorn it in anyway. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Becca! Pre-heat the air-fryer to 200C for 5 mins. I have promised my friend a jar of it. I tried this recipe a year ago,and it was amazing. Thanks so much Richa. I just loved how you have given step by step instructions and pictures of the recipe. Loads in fact. To the blender jar, first add 3 tbsps roasted peanuts (or desiccated coconut or roasted chana dal), teaspoon salt and 1 teaspoon cumin powder or 2 teaspoons roasted cumin seeds. We've only had it for a few days, and ithas genuinely changed my life already. We don't like Spam! Do not use chunks of onion or slices of garlic. If you are using a thick Greek yogurt, you might want to mix in 2 tsp or so of olive oil to thin it out. Taste and adjust seasoning and serve with wild rice and fresh cilantro. Can it be frozen? Adjust the curry for taste and heat. Heat the oil in a pan on medium low heat, Add chana dal along with jeera, and cumin seeds, fry it until dal turns golden brown, Add green chilies, fery for a few seconds , then add carrots, few curry leaves, mix it. Mango chutney is made with mango and few aromatic spices. This mango chutney is a family favorite. Cook for 30 minutes, or until all cooked through and gnarly. I recently had the bright idea of trying to incorporate mango chutney into a fruity curry sauce for some chicken breasts, and it worked out perfectly! Occasionally Id have a Thai green curry to really push the boat out. 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. That mango chutney is such a brilliant idea and totally lured my family towards this curry. Hands up if you love Indian food! Prep Time 5 mins. Over the years weve made and tested hundreds of curries, constantly researching and refining them. This easy 30-minute dinner recipe is sure to become a family favorite! Youll want to make it over and over again! When the robots take over the world I will happily hand them my dirty dishes. Instructions. Online Ordering Unavailable . @Lata Lala, you are so welcome ,you deserved the praises from your family,please do try out our other recipes and get abundance of praise from your family again. ), Caprese Risotto (Tomato, Mozzarella and Basil), Creamy Cowboy Caviar (with Avocado Dressing), 10 Minute Lemon and Black Pepper Chickpeas, How To Fry Gnocchi (and why you should want to! A light golden colour is fine as it will change the colour of the final dish. Cook the curry until the capsicum is softened and the chickpeas are heated through. bay leave, navel orange, carrot, salt, mango chutney, curry powder and 11 more. Use as much chutney as you need, the nutritional information was automatically calculated and can be a rough estimate for the eight servings this recipe makes. Makes about a 2/3 cup. Madras Curry with Mango Chutney Weekly Menu Reading Time: 1 min ( Word Count: 198 ) A Madras curry of peas, cauliflower, beets, & potatoes over saffron rice, topped with mango chutney Fun Facts: Madras curry is named for a city formerly known as Madras in Southern India - named when English merchants arrived in 1640. Remove with a slotted spoon to a plate. I just love mango this recipe is the perfect sweet and savoury! Subscribe to our newsletter and receive our 5 secrets to healthy eating. If you cant find them, you can still make this curry either without or add lemon balm or the zest of a lime. For freezing, I havent personally tried this one but I dont see why it wouldnt work and would deffo give it a bash. I recommend you use homemade mango chutney recipe over any other any ready-to-use jar. My father dreamed up this curry and chutney combination. Mix well and serve mango chutney with idli/dosa/steamed rice. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes. I realised it had been about 2years since I'd shared a chickpea curry recipe, and since a good chickpea curry should surely be a regular featurein any vegetarian's meal plan, I thought it was about time I shareda new one. METHI MATAR PANEER. We have pureed onion and garlic together in a food processor. Bring to the boil and simmer on a low heat for around 10 minutes until the carrot is cooked through. Add the flesh of the mango to a food processor, along with the deseeded red chilli and fresh coriander. . This bundle comes with a starter guide, 60 recipes, and fun printables. Add the curry powder and cumin, cook for a few more minutes. Caradise Original Flava 2020 Mango chicken curry is an incredibly delicious Indian curry recipe. Oil we used pomace olive oil but you could also use sunflower or coconut oil. Season with salt to taste. I doubt it will last very long as we both love it! Once youve gathered your ingredients (which can also be swapped or omitted, more on that below) as well as a medium pot, you need to saut your onion and ginger over medium heat for a few minutes. Now, add 50 gms amsotto into the chutney and mix it. Only a few more staple ingredients (like water and salt) and you can get started! So, since it is very easy to make, here is a recipe which includes large luscious chunks of mango. I feel like 2 teaspoons might get lost in the coco milk (but Im sure the kids would prefer less vs more!) The nutritional information provided is an approximation calculated by an online calculator/plugin. If you cant find a good mango, or theyre not generally available in your area or at a certain time of year, then frozen mango is a great and practical alternative. Saut until chicken is cooked through, about 5-7 minutes, stirring occasionally. Simmer uncovered over medium heat for 45 minutes, stirring occasionally. Fill right to the top (no need for greaseproof circles with . The method we have used for preparing and cooking the tofu ensures it will be delicious and full of flavour let it never be said on my watch that tofu is bland, has no flavour or texture! This has the added bonus of being crispy all over without having to keep turning in the pan and also saves time as you can crack on with the sauce of the curry. Add 1/2 cup mayonnaise, 2 tablespoons mango chutney, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. NARAM GARAM KOFTA. Apparently the word chutney comes from Sanskrit can which means "to lick" Most of the mango chutneys available are vegan and naturally gluten-free. 5 from 6 votes. 25mins Ingredients: 12 Serves: 4 Nutrition information Advertisement ingredients Units: US 4 teaspoons butter, divided 2 medium red onions, sliced 4 cups eggplants, unpeeled, diced 1/2-inch cubes 4 cups zucchini, sliced 2 cups red bell peppers, sliced 4 medium garlic cloves, crushed 12 cup mango chutney 12 cup flour 8 teaspoons ground cumin As an Amazon Associate I earn from qualifying purchases. Heat one tablespoon oil, add the cut tofu and cook until golden all over. Add flour, cumin, and curry powder and mix well. You wont resist its delicious symphony of flavors. cloves, curry, water, cayenne, mango, Garam Masala, red onion and 16 more Fresh Fruit Salsa Pork kiwis, fresh lime juice, sugar, fresh strawberries, mango, fresh raspberries and 1 more Hi Karen! Its also delicious with cheese, or spread in sandwiches. Cook for around 10 minutes, until the vegetables are cooked to your liking and the sauce has thickened. that would totally work no adjustment =). Made with fresh ingredients and fragrant spices, it's the perfect Indian dipping sauce or vegan appetizer. Hi and thank you for this recipe. Reheat thoroughly in the microwave until piping hot. What a lovely flavor and subtle sweetness it brings to the curry, not to mention the tropical feel as well. Add the spices and cook for a further minute until fragrant. 30 Super Quick Vegetarian Dinners (20 minutes or less! Cook on low for 20-30 minutes. You may add more/reduce mango chutney according to your taste. Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft. Theyre becoming more and more readily available and work in the dish in much the same way. I dont want to poison my friends . Mix the mayo, mango chutney and curry powder in a mixing bowl. thanks so much for the comment, sounds great! Spice/sweet levels of all the chutney are not same. This chutney is made with succulent Indian mangoes, whole baby garlic cloves and a blend of aromatic spices including cumin and nigella seeds and fragrant cardamom. The fact that its free from refined sugar only makes things better, transforming this simple appetizer into a nutritional powerhouse. Your email address will not be published. 9. Tikka Masala Burritos Trader Joe's. No next book yet. wowthis is super duper deliciousi tried this and everything was so perfectloved the taste and aroma :). If you click through using links on our site we may earn a small commission at no cost to you. 600g/4 cups butternut squash peeled and cubed, (1 medium) 240g/1 cups canned chickpeas. Can I defrost frozen mango instead of using fresh? Online Ordering Unavailable. 12 Delicious recipes made easy for you all year round! In the meantime, a quick prep of the curry base that will go into the same pan and then youre done! Interesting. Hope this helps! sure, this depends on how much water you lose while cooking, if the lid is closed or not etc. So yay for machines! How Much Calcium Do I Need During Pregnancy, large skinless chicken breasts, sliced into 2cm strips. Then add the remaining ingredients and cover. Once hot, add the red pepper and carrots, cook 2-3 minutes or until lightly charred on the edges. Heat some oil in a small pan and add the tofu together with the soy sauce. Heat remaining oil in a small pan, add the curry leaves and fry for 30 seconds or until crisp. Will definitely keep this link. Alena. 1 mango sliced or chopped fresh limes, naan, greek yogurt, fresno chiles + almonds, for topping Instructions Heat the coconut oil in a large heavy bottomed pot set over medium heat. Curried chicken salad is made even better with the addition ofmango ginger chutney. This curry is creamy yet fresh, sweet yet mildly spicy all at the same time. as for the mango, its kind of required when making mango chutney let us know how you like it! haha, loved your comment! Add onion, green chilies, curry leaves and saute until onion becomes light brown. Brian. I love that sunshine orange vibe going in this curry! We tend to use curry pastes as they help to make things quicker, though curry powder is also a good alternative. Hi Elaine! Add the spinach and simmer for another few minutes until wilted. it is a keeper. Hi Brad! Id keep it for no longer than 2 days in the fridge because of the rice. Discover my easy and often healthy, plant-based recipes, always prepared with natural ingredients. The main sauce liquid is coconut milk we add creme fraiche to thicken things up. Reheat gently to serve and stir in the yoghurt. By the time, I told you that a couple of new recipes involving mango chutney as a main ingredient would be following soon. Cut into cubes with a sharp knife. All Rights Reserved, Imprint (esp. Add the garlic, ginger and chopped chilli, and continue cooking for 1 minute. We have added fried curry leaves to top the curry but they can also be added early in the cooking process for similar results. Thanks, once again, for creating another easy-peasy go-to meal. Spread some over a cheese toastie or spoon generously . thank you! A final note on this mango curry recipe its very easy to make vegan. If you dont have spinach at hands or if you dont like them, just skip them in the recipe and serve your mango tofu curry with wild rice exclusively. So fresh mango it is. No one needs to ration mango ???????? It also makes a perfect edible gift and it even make a lovely dipping sauce for your appetizers. Your comments make our day. Cook the rice according to package instructions. Serve hot curry in a bowl, arrange fried curry leaves on top and sprinkle chilli flakes if you like. mango chutney and goat cheese brioche French toasts, Creamy Coconut Lentil Curry (vegan, gluten free), Easy Eggplant Chickpea Curry (Vegan, Gluten Free). 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? Feel free to tag us on Instagram if you made it; wed love to see your creations. For example, you can try peaches, pears, apricots, apples, nectarines and so much more. This fruity mango chutney chicken curry is delicious served withhomemade pilau riceorturmeric rice, naan bread, and raita. I am always looking for good tofu curries and stumbled upon your post. Absolutely love this curry. OKRA MASALA. 8300 BAY PINES BLVD. The next best thing is to spread it on anything and everything chutney is a great appetizer or dip and takes any dish to the next level. Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper. Taste for sweet, sour, spice levels, adjust spices, mix well and take off heat after another minute. 1 large carrot, peeled and sliced diagonally cauliflower (around 300g/10oz), cut into small florets and halved 3 tbsp sunflower or vegetable oil 1 large onion, coarsely grated or very finely. Most of the mango chutneys available are vegan and naturally gluten-free. Yep, tofu is the lighter option. 1 red bell pepper chopped 2 spring onions Salt Black pepper In a large frying pan add olive oil on a medium - high heat, then add onions, garlic and spring onions and cook down until soft. Add a handful of frozen peas to the curry 5 minutes before the end of cooking. In a large skillet, heat oil over medium-high heat; brown chicken. Author: Dave Ingredients 1 cup basmati rice 9 oz firm tofu (9 oz = 250 g) 1 tbsp olive oil 1 onion 1 tsp coriander seeds, ground 1 tsp turmeric 2 tsp curry paste (use a mild-medium one like tikka masala) 1 tbsp tomato paste cup low fat cream fraiche (full fat cream works too, as does vegan creme fraiche) (use a mild-medium one like tikka masala), (full fat cream works too, as does vegan creme fraiche), (15 oz = 435g) (use regular if you prefer), (frozen (defrosted before using) also works, about 150g / 5oz), While thats happening cut the flesh out of the, Finally mix in the optional mango chutney and, Thats it, the curry is ready! Required fields are marked *. Add garlic and saut for an additional 1 minute. Do not over-brown the tofu. Over the last 12 years abroad, the world has become my kitchen. Filled with 100+ classic & new Caribbean recipes. We swapped paneer (cheese) for tofu and we reduced the cream to our original recipe. Note This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. (note 2) Add crushed palm sugar and stir for 5 to10 minutes more until the jaggery melts and the chutney starts sticking to the pan. Hi Niran, imho the fat is one reason why the curry is tasty and actually we did a lot already to cut out fat. 4 lbs green mango cut vertically into 8 pieces 1/2 cup brown sugar 2 tbs Himalayan salt To cook 10 tbs oil 3 tbs curry powder 1 1/2 tsp turmeric 2 cups brown sugar or to taste 3 tbs amchar massala 1 tbs roasted ground cumin Salt to taste Instructions Bring 12 cups of water to boil in a large stockpot or saucepan. 4.89 stars ( 52 ratings) 100g/3 cups spinach. This mango chickpea curry is rich and slightly sweet, with a nice kick. Your email address will not be published. These comments ???? Enjoy. Our vegan mango chutney is super fragrant and offers a perfectly balanced blend of tastes: sweet and sour from the mango and vinegar, a mild touch of heat from fresh ginger and spices plus a savory note from the onion. Add the onions and fry for a few minutes, then cover, lower the heat and fry for 10 minutes, until softened. Weve made vegetable-based curries (like this aubergine/eggplant curry and this Pakistani roasted cauliflower curry) but now its time to let the fruits shine through. For the overwhelming majority of chutneys, especially those you find in the Western world, you can be pretty confident that they are vegan. Curried green beans with carrots and potatoes makes an excellent side dish. 500g fresh mango (about 2 large mangoes worth) 1 onion (medium sized) Dash of olive oil (or coconut oil - to saute) 1 inch cubed fresh ginger 10 cardamom pods 50ml apple cider vinegar 1 teaspoon ground coriander 1 tablespoon coconut sugar Pinch sea salt Twist black pepper Instructions Peel and chop the mango into chunks (compost the skin and seed).

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