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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

Ingredients

  • 1 Tbsp. vegetable oil
  • 2 tbsp 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 tsp sugar
  • cup chopped fresh basil
  • steamed rice, for serving

Instructions

  • 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.

Notes

Adapted from Self, May 2008