Many of my friends are completely against the idea of adding fruit to savoury dishes. Who can forget the ongoing debate over pineapple on pizzas? Despite this, I hope this recipe can change their minds. One of my most popular recipes is chicken and apricot curry, and it’s delicious. I know it by heart after cooking it so many times. We all know that fresh mango can be tricky to prepare, and sometimes impossible. I’ve used store-bought mango for this recipe. It has the perfect ripeness and sweetness, ensuring it doesn’t become mushy when cooked. I always keep a bag of Bombay mix in my cupboard. It adds a crunchy texture to a spicy dish, which makes it a perfect topping for this dish. So let’s get cooking with fruit.
Serves 4, prep time, 20 minutes, cooking time 50 minutes
INGREDIENTS
FOR THE CURRY
100ml sunflower oil
Small bunch of fresh coriander, finely chopped
(reserve some for serving)
1 white onion, peeled and thinly sliced
1 red chilli, halved lengthwise
½ tsp asafoetida
(or two garlic cloves, finely chopped)
1 ¼ tbsp garam masala
1 ½ tsp turmeric
1 ½ tbsp chickpea flour, or similar
600ml water
2 cans black beans, drained and rinsed
1 tsp brown sugar
1 ½ tsp salt
300g store-bought mango cubes
TO SERVE
2 packs of cooked pilau rice
1 lime, quartered
Chopped coriander
Bombay mix
Naan
METHOD
In a deep pan with a lid heat the oil over medium heat.
Add the sliced onion, chopped coriander, and red chilli.
Sauté until the onions have softened.
Stir in the asafoetida, garam masala, turmeric, and chickpea flour.
Cook until fragrant.
Add the water, black beans, brown sugar, and salt.
Bring the mixture to a simmer, then reduce the heat to medium.
Cover and cook for 30-35 minutes, stirring occasionally, until the black beans are tender.
Add the mango cubes, and re-cover the pan,.
Cook for a further 10-15 minutes, until the mango is soft but still holds its shape.
Serve the curry with pilau rice, and top with Bombay mix, lime wedges and coriander.
