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.
Servings: 4
Ingredients
- 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
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