Mango and Tomato Curry

Mango and Tomato Curry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup canola oil

  • 1

    tbsp black mustard seeds

  • 1

    tsp asafoetida

  • 30 to 40

    curry leaves

  • 2

    cups chopped tomatoes

  • 1

    tsp turmeric

  • 1

    tbsp + 1 tsp ground cumin

  • 1

    tsp ground cayenne pepper

  • 1

    tbsp salt

  • 3

    medium mangoes peeled, in 1 inch cubes

  • 2

    cups chopped green onions

Directions

Heat oil in medium pot on high for 1 minute. Add mustard seeds and cook until popping. Immediately add asafoetida and curry leaves. Reduce heat to medium-low. Add tomatoes, turmeric, cumin, cayenne and salt. Stir and cook for 5 minutes. Stir in mangoes, increase the heat to medium, cover and cook for 10 minutes stirring halfway through. Stir in green onions and cook, uncovered, for 2 to 3 minutes.


Nutrition

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