Preparation time is 10minutes
Cook time is 8minutes
Total time is 18minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons vegetable oil
- 1teaspoons mustard seeds
- 1 onion, halved and thinly sliced
- 15-20 curry leaves, fresh or dried
- 1/2teaspoons dried red chilli flakes
- 1teaspoons fresh root ginger, peeled and grated
- 1 green chilli, deseeded and sliced
- 1teaspoons ground turmeric
- 3 ripe mangoes, peeled, stoned and thinly sliced
- 1 2/3 cup natural yoghurt, lightly beaten
- 1 pinch salt
Nutrition per serving
1340kJ / 320Cal
1340 Kilojoules or 320 Calories
15% of daily energy intake*
Protein
12.3grams
Fat
11.8grams
Carbs
39.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the oil in a large saucepan until hot, add the mustard seeds, onion, curry leaves and chilli flakes and fry, stirring, for 4-5 minutes or until the onion is lightly browned.
Step 2 of 4
Add the ginger and chilli and stir-fry for 1 minute, then add the turmeric and stir to mix well.
Step 3 of 4
Remove the pan from the heat, add the mangoes and yoghurt and stir continuously until well mixed. Season to taste with salt.
Step 4 of 4
Return the pan to a low heat and heat through for 1 minute, stirring continuously. (Do not let it boil or the curry will curdle.) Serve immediately with 4 warm chapattis.
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