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Serves 4 as a side
• 650g peeled and chopped
ripe mango
• 4 tbsp rapeseed or sunflower oil
• 1 tsp black mustard seeds
• 10 fresh curry leaves
• 1-2 green finger chillies,
finely chopped
• ½ tsp turmeric
• ½ tbsp ground coriander
• ¾ tsp salt
• 1 tsp sugar
• 250ml coconut yoghurt
• 1 x 160ml tin coconut cream
Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd.
Prop styling: Jennifer Kay. Food styling assistant: Susanna Unsworth.
Method
1. Peel the mangoes, then slice off a
fat "cheek" from one side of each
fruit, keeping the knife as close to
the pit as possible. Repeat on the
other side, then cut off the two
ends, salvaging as much flesh as
possible. Cut the flesh into 2cm
square pieces. (Keep the pits to
nibble on as a cook's perk.)
2. Put the oil in a medium saucepan
over a low to medium heat and,
once hot, add the mustard seeds,
curry leaves and chilli. When the
mixture crackles (after about 30
seconds), add the turmeric and
coriander, stir to mix, then add
the mango, salt and sugar. Stir to
coat the fruit in the spices, then
pour in 150ml water and bring to a
boil. Turn down the heat, leave to
simmer for 10 minutes, then add
the coconut yoghurt and cream,
and simmer for another couple
of minutes, until hot. Take off the
heat and serve with rice.
www.theguardian.com
Mango and coconut yoghurt curry
by Meera Sodha