Potato Curry with Mango and Basil
Spicy and sweet, this simple potato curry gets loads of flavor from mango and basil. I love it over quinoa or brown rice for a quick, unique dinner.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4
Author: Jess Smith via Inquiring Chef
- 1 Tbsp. vegetable oil
- 2 tablespoon curry powder
- 1 large baking potato, peeled and chopped into ½-inch cubes
- ½ cup finely chopped onion
- 2 cups light coconut milk
- 1 red bell pepper, cored, seeded and cut into thin strips
- 2 cups chickpeas
- 1 mango, peeled and cut into thin strips
- 2 Ttbsp. fish sauce (or soy sauce, for a vegan version)
- 1 tsp. sriracha
- 1 teaspoon sugar
- ⅓ cup chopped fresh basil
- steamed rice, for serving
Heat oil and curry powder in a large skillet over medium heat. Add potato and onion and cook until onions become soft, 3 to 4 minutes. Add coconut milk and reduce heat to a low simmer. Simmer until potatoes become tender, about 5 minutes. (Add a bit of water if the coconut milk reduces down and is no longer covering the potatoes.)
Add bell pepper, chickpeas, mango, fish sauce, siracha, and sugar, stirring to combine. Simmer for 2 minutes longer. Remove from heat and stir in fresh basil. Serve immediately.