Indian vegetables with mango

Indian vegetables with mango

Mango, vegetables, rice and curry – a combination that always delights. Served with peanut butter, this dish will keep you coming back for more!


  • Spring onion – 1
  • Curry powder – 1 tablespoon
  • Garlic cloves – 2
  • Fresh ginger – 15 g
  • Mango – 500 g
  • Peanut butter – 2 tablespoons
  • Fresh parsley – 1 bunch
  • Oil – 4 tablespoons
  • Black pepper – a pinch
  • Cashews – 50 g
  • Basmati rice – 200 g
  • Sherry – 1 tablespoon
  • Soy sauce – 1 tablespoon
  • Salt – a pinch


Cook the rice according to the package instructions. Lightly toast the cashews in a dry skillet. Next peel and dice the mango, removing the pit. Clean and cut the spring onion into 2 cm pieces. Peel and finely chop the garlic and ginger.

    Heat oil in a pan and sauté the spring onion, garlic, and ginger for 1 minute. Season with curry powder. Stir and cook for an additional 2-3 minutes. Add soy sauce, sherry, and mango. Simmer for 2 minutes, stirring. Add peanut butter and 50 ml of water. Stir, then cook for about 4 minutes until softened. Season with salt and pepper to taste.

    Serve the vegetable mixture over rice. Before serving, sprinkle with toasted cashews and chopped parsley or cilantro. Enjoy!

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