Adapted from http://www.taste.com.au/recipes/18626/mango+tomato+curry?ref=collections…
Ingredients
Olive oil spray
1 tsp black mustard seeds
3 tsp good-quality medium curry powder
2 tsp ground turmeric
50g fresh ginger, grated
1 long green chilli, deseeded, thinly sliced
10 fresh curry leaves (see note)
4 cardamom pods, lightly crushed
2 garlic cloves, sliced
1 bunch shallots, thinly sliced
1 large, ripe but firm mango, sliced
6 tomatoes, cut into wedges
400ml light coconut milk
2 tbs chopped coriander leaves
1/3 cup toasted cashews, roughly chopped
Method
Step 1
Spray oil in a wok over medium-high heat. Add mustard seeds and cook for 30 seconds or until they start to pop, then add the curry powder, turmeric, ginger, chilli, curry leaves, cardamom and garlic. Cook, stirring, for 1-2 minutes until fragrant. Add shallots and 1 teaspoon salt and cook, stirring, for a further 1-2 minutes until shallots have softened. Add mango and tomato, continue to cook for a further minute, then stir in the coconut milk. Cook over low heat for 1-2 minutes just to warm through.
Step 2
Stir through coriander and cashews, then serve.