Mango Curry Recipe

Name: Mango Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 cup raw pumpkin seeds; 1/4 teaspoon salt; 1 tablespoon olive oil; 1/2 bunch cilantro, hard stems removed; About 1 cup basil leaves, plus handful for garnish; Handful mint leaves, plus more for garnish; 1/2 garlic clove, minced; 1 ripe sweet mango, peeled and pitted; 3 lemongrass stalks, chopped; 2 tablespoons olive oil; One 1-inch piece ginger, peeled and minced; 1/4 small jalapeno, seeded and chopped; 1 teaspoon curry powder or to taste; Squeeze of honey; Generous squeeze of lime juice; Sea salt to taste; 1 large daikon radish, thinly julienned; 1 medium zucchini, thinly julienned; 1 to 2 red, yellow or orange bell peppers, seeded and thinly julienned; 1/2 cauliflower head, chopped into small, bite-size florets

Servings: persons

1 cup raw pumpkin seeds
1/4 teaspoon salt
1 tablespoon olive oil
1/2 bunch cilantro, hard stems removed
About 1 cup basil leaves, plus handful for garnish
Handful mint leaves, plus more for garnish
1/2 garlic clove, minced
1 ripe sweet mango, peeled and pitted
3 lemongrass stalks, chopped
2 tablespoons olive oil
One 1-inch piece ginger, peeled and minced
1/4 small jalapeno, seeded and chopped
1 teaspoon curry powder or to taste
Squeeze of honey
Generous squeeze of lime juice
Sea salt to taste
1 large daikon radish, thinly julienned
1 medium zucchini, thinly julienned
1 to 2 red, yellow or orange bell peppers, seeded and thinly julienned
1/2 cauliflower head, chopped into small, bite-size florets

1
Preheat oven to 375.
2
Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper-covered baking sheet.
3
Toast for 10 minutes until puffed up and golden.
4
Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic.
5
Process until well combined and leave in the food processor.
6
Meanwhile, combine the mango flesh and lemongrass in a high-speed blender, blending until smooth.
7
Strain and discard the solids.
8
Add the lemongrass-mango puree to the food processor, along with the oil, ginger, jalapeno, curry powder, honey, lime juice and salt to taste.
9
Process until well combined.
10
In a large mixing bowl, combine the daikon radish, zucchini, bell pepper and cauliflower noodles.
11
Add in the mango-curry sauce and the reserved 1/2 portion of toasted pumpkin seeds.
12
Toss well to combine.
13
Garnish with basil and mint leaves and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup raw pumpkin seeds, 1/4 teaspoon salt, 1 tablespoon olive oil, 1/2 bunch cilantro, hard stems removed, and more.

Yes, Mango Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango Curry

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