Mango and Cashew Curry

Mango and Cashew curry? Yes! You heard that right. It may sound strange but all we can say is Yay for this delicious, creamy and finger licking curry!
The first time I made it I was wondering, just what I could make for dinner. It had been a long day and to be honest I just grabbed a few things I found in my fridge and put them together. Luckily I already had some cashew milk made up which helped and the rest is history!
I used bell peppers, red onions, mango, oyster mushrooms, spinach and tofu. I also had a tiny bit of kale, so added it as well. In later versions, I have also made this with tempeh or seitan instead of tofu.
Although Mango and Cashew Curry was created as a quick emergency meal, it has now become a firm favourite.
Greens are really important in this recipe, as they go really well with the cashew sauce. However if you do not have any spinach on hand, you can replace it with kale (do not overcook it, and it will add a nice crunchiness to your dish). You can also use beet leaves or chards.

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Mango and Cashew Curry
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Rating: 0
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Course Main Dishes
Cuisine Indian, Oriental
Servings
Ingredients
Sauce
Main ingredients
Spices
Course Main Dishes
Cuisine Indian, Oriental
Servings
Ingredients
Sauce
Main ingredients
Spices
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare all spices first. Grate turmeric, if you are using it fresh. Chop ginger, garlic and chilli. I used red chillies. I like spicy food, but if you don't, then cut the chilli half lengthwise and get rid of seeds.
  2. Heat the oil in the pan. Once fully melted sprinkle the cumin seeds over the pan. Fry for around 15-20 seconds and add garlic, turmeric (if you don't have access to the fresh turmeric, you can use 1 flat tsp of turmeric powder) and ginger and other spices. Let it fry for a few seconds and add the chopped onion. When the onion is softened slightly add the bell pepper and the tofu. Lower the heat, so it won't burn and let it simmer gently for 2-3 minutes.
  3. After a couple of minutes, add the oyster mushrooms and some more of the coconut oil. Fry for around 5-7 minutes before adding the kale and finally 1 handful of spinach.
  4. In a separate container or jug, prepare the sauce by adding 1 heaped teaspoon of bouillon mix to 150 ml boiling water. Add the cashew milk. Then add mango, lime juice and tamari and mix in a blender.
  5. Pour the sauce over the vegetables and let it simmer for 10 minutes. You can check in the meantime and spice it to your taste.
  6. Serve with rice, buckwheat, quinoa, or couscous.
Recipe Notes

Cashew milk recipe
Soak a small handful of cashews for at least 2-3h. Rinse in the cold water and transfer to a blender. Pour over 200ml of water and blend until very smooth and creamy. This is your cashew cream/milk.

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