Mango and tomato curry recipe

Want curry in a hurry? This deliciously fruity mango and tomato curry is a really quick and cheering pick-me-up.

For a vegetarian main meal this week give this delicious meat free curry a go. With all the spice, flavour and colour of a curry recipe, just without the meat, this vegetable mango and tomato curry is a great choice that the whole family will love. Mangoes are a superfood thanks to their high vitamin C, A, K and B6 content, as well as containing fibre and potassium. Mangoes are said to help lower cholesterol, clear the skin and improve eye health among other health benefits. This curry dish also contains tomatoes: another great source of vitamins and minerals. When the sweet mangoes are paired with spices like turmeric, mustard seeds and chilli you get a wonderful mix of sweet and spicy flavours. This dish is a great one to try if you are on a budget, too. For more ideas, see our cheap family meals collection. 

Ingredients

• 2 tbsp sunflower oil
• 1 tsp black mustard seeds
• Handful fresh or dried curry leaves
• 2 tsp turmeric
• 5cm (2in) piece ginger, chopped
• 3 garlic cloves, chopped
• 1 large red onion, sliced
• 2-3 green chillies, halved lengthways
• 300g (10½ oz) tomatoes, cut into chunks
• 1 large, firm mango (skin on), cut into chunks
• 700ml (1¼ pt) natural yogurt
• Boiled rice, to serve

Method

1. To make this superfood recipe, heat the oil in a large pan or wok. Fry the mustard seeds until they begin to pop, then add the curry leaves, turmeric, ginger, garlic, onion and chillies, and season well.
2. Once the onion starts to brown, add the tomatoes and mango. Cook for a further few mins or until the tomato starts to soften. Remove from the heat and stir in the yogurt.
3. Serve straight away with plain or basmati rice.

Top tip for making mango and tomato curry

Try serving this fragrant fruity curry with brown basmati rice: it has a wonderful nutty flavour.