This delicious vegan mango potato curry is a sweet and savory twist on a classic favorite, packed with flavor and easy to customize - give it a go and be surprised!
Bring the curry to the boil, and cook over a medium heat for 15-20 minutes until the potatoes are soft, and the sauce thick and creamy. The sauce may look thin but it will thicken up once it stops cooking and comes off the heat.
Taste the seasoning and add extra salt and perhaps pepper to taste.
Scatter over the chopped coriander and sliced spring onions. Finish with a sprinkle of sesame seeds, although these are optional.
Nutritional data provided is for guidance only and is not a strict calculation as ingredients and quantities may vary.
The nutritional information includes coriander, spring onions, and optional sesame seeds.
The mango puree/pulp used in this recipe was Laila Kesar Mango pulp [850g can] sourced from Tesco (UK), but any mango puree or pulp can be used.
To prepare homemade mango pulp, peel and slice a fresh mango and use an immersion blender, food processor, fork, or potato masher to mush up the mango.
If using canned mango slices, use the same method as above outlined for fresh mangos.
Leftover mango pulp/puree can be stored in the refrigerator for a few days or frozen for a few months, and used for other recipes. If easier, portion out the mango into one cup measures, or freeze first in ice-cube trays, then pop out and store in a freezer food bag.
Adding leftover mango to a home-made smoothie or milkshake is especially delicious.
The optional sesame seeds can be replaced with flaked almonds, crushed peanuts, broken cashew nuts, or omitted altogether.
Chickpeas can be replaced with your preferred pulse.
Any type of potato can be used, including sweet potatoes, as long as the potato variety does not turn to mush while cooking.
Canned potatoes can also be used, although perhaps omit the 50ml of veggie stock as the potatoes will not release much starch, which thickens the sauce as they cook.
Do feel free to substitute any of the veggies for whatever you have to hand or need using up, or any veggies that are on special offer, are in season, etc.
For example, baby corn cobs can be replaced with mangetout, green beans, yard-long beans, French beans, bean sprouts (mung bean), an extra bell pepper, or any vegetable of your choice.