Gorgeously seasoned sweet potato mango curry is a delicious meal to enjoy for lunch or dinner. Turmeric, cinnamon, coriander, ginger and curry make a perfect warming combination to pair with mango and sweet potato.
Winter is my favourite time to enjoy warm and spicy meals. I like to combine different spices and herbs and discover new combinations, as well. This recipe, as you’ll see, has a pretty classic spice blend. And besides the rich flavours, there’s colour, fruitiness and texture as well.
There is one thing, that I am really happy about. I managed to make another vegan dish, which also all my vegan friends can enjoy. Easy to make, full of flavour and filling, this sweet potato mango curry will be often on your table, from now on.
Mango
When buying a mango, look for an already ripe mango, as you want it to be sweet, without the need to add any extra sugar to it. In this case, you will be able to peel the skin off simply with your hands. I love it, when I find a mango like that.
And, this recipe asks not for one, but for two mangoes. The first one is pureed and mixed into the curry sauce. That gives the curry tons of flavour. The second mango is cubed into the same-sized chunks as the sweet potato and added to the dish just minutes before serving. These round up the dish with a lovely sweet and fruity note.
However, you can buy frozen mangoes, too. Those mangoes are picked when they taste best. And, they are already cut into cubes. It can’t get easier than that. Right? Wink.
For more delicious recipes with either mango or sweet potato or both, check these out: a nutritious mango avocado salad, the colourful sweet potato mango crevettes, a beautiful hummus stuffed baked sweet potato, a healthy chicken mango slaw, a summerish mango coconut raspberry popsicles or this sweet potato mango chicken curry.
Curry
This fruity curry pairs with anything. You can use sweet potato, like I did, but you can combine it with chicken, rice, potatoes, fish, different vegetables or mushrooms. There are plenty of variations. Also, you can choose between a soupy, thick or creamy consistency.
This curry in particular includes spices such as turmeric, as the main spice, ground coriander, cinnamon, curry and spicy ginger. Additionally, to add even more heat, I used a tiny spoon of red curry paste and some fresh chili. It tastes divine. Also, it freezes nicely. So, every time you fancy one, you just pop it out of the freezer and there you go.
Ingredients for two portions of sweet potato mango curry:
- 1 Tbsp of olive oil
- 1 red onion (chopped)
- a 2 cm piece of ginger (grated)
- 1 garlic clove
- 1 tsp of curry powder
- 3 tsp of turmeric powder
- 1 tsp of coriander powder
- half a tsp of cinnamon
- 1 tsp of paprika powder
- pinch of sea salt
- 2 tsp of curry paste (I used the red paste)
- 50 ml coconut milk
- 2 ripe mangoes (peeled and cubed)
- 1 very large sweet potato (450 g, peeled and cubed)
- fresh coriander (garnish)
- fresh chili (garnish)
Start by preparing the mango curry. In a pan, heat the oil and stir in the chopped onion and grated ginger. Once the onion gets translucent, stir in all the powders (cinnamon, curry, paprika, turmeric and coriander). Cook on medium-low for a short time (30 seconds) and then scoop it to a blender. As next, season with salt, add the curry paste, coconut milk and one mango. Blend by pulsing until smooth.
Afterwards, return the sauce to the pan, cover and keep it warm. In another pan, prepare the potatoes. Heat the pan, add the sweet potato cubes with a splash of water, cover with a lid and cook until tender. At this point, stir in the cubed mango and a couple of spoons of mango curry.
Finally, divide the sweet potato mango curry between the plates and garnish with fresh coriander and some fresh red chili.
Enjoy.
