Mango Curry with Coconut Rice

This Mango Curry with Coconut Rice is a quick and easy recipe. It's ready in under 30 minutes, making it a perfect weeknight meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mango prep: Dice the mango, removing the pit and skin. Set aside.

Step 2

Coconut rice: In a medium saucepan, combine the rice, water, coconut milk, salt, and cardamom (if using). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the rice is cooked and fluffy. Fluff with a fork and set aside.

Step 3

Curry time: Heat oil in a large skillet or Dutch oven over medium heat. Add onion and bell pepper, and cook until softened, about 5 minutes.

Step 4

Spice it up: Add garlic, ginger, turmeric, cumin, and chili powder (if using). Cook for 1 minute until fragrant.

Step 5

Tomatoes and coconut: Stir in the diced tomatoes and coconut milk. Bring to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the pan.

Step 6

Mango magic: Gently stir in the diced mango and cook for an additional 3-5 minutes, just until heated through. Don't overcook, or the mango will become mushy.

Step 7

Finishing touches: Stir in the chopped cilantro and season with salt and pepper to taste.

Step 8

Serve and enjoy!: Pile the mango curry on top of the fluffy coconut rice and serve immediately.

Step 9

Tips:

Step 10

For a thicker curry, simmer it for a few minutes longer after adding the mango.

Step 11

Adjust the chili powder to your desired level of spiciness.

Step 12

Serve with naan bread, tortillas, or even roasted sweet potatoes for a complete meal.

Step 13

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.