THIS MANGO CURRY is an Indian-style vegetarian dish. Without the yogurt, it's also completely vegan. Look for mangoes that are slightly soft, so they have that wonderful fruity-spicy flavour. They will brown and release a bit of juice that adds something mysterious and beautiful to the finished dish.
3 tablespoons coconut oil
½ cup cashew pieces
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
½ teaspoon brown mustard seeds
1 teaspoon brown sugar
1 cup water
2 serrano chiles, sliced
1 garlic clove, sliced
½ teaspoon cumin seeds
Rice and plain yogurt, for serving
1 Dice the mangoes and reserve ½ cup for garnish.
2 In a 12-inch cast-iron skillet, heat 2 tablespoons of the oil over high heat. Add the mangoes and cook until some of the liquid is released and the mangoes brown slightly, about 3 minutes. Stir sparingly.
3 Add the cashew pieces, cayenne, turmeric, and mustard seeds, and stir to coat. After 30 seconds, add the sugar and water (more if the mangoes were very dry).
4 Lower the heat and let simmer for 10 minutes, mashing the mango pieces with a spoon as they cook. When the mangoes are cooked down taste and adjust the seasoning as needed.
5 In a 10-inch cast-iron skillet, heat the remaining 1 tablespoon oil over medium high heat and quickly fry the chiles, garlic, cumin seeds, and salt to taste. After about 1 minute, remove from the heat and pour over the mango mixture.
6 Serve with rice and garnish with plain yogurt.