If you're on the hunt for a vibrant, mouthwatering dish that brings the flavors of India right to your kitchen, look no further! This vegan "Curry Indien de Mangue et Courge Butternut" is a delightful fusion of sweet mango and hearty butternut squash, all enveloped in a creamy coconut sauce. In just 45 minutes, you can create a dish that not only tantalizes your taste buds but also fills your home with an irresistible aroma. Whether you're a seasoned chef or a kitchen novice, this recipe is sure to impress your family and friends. Ready to spice up your dinner routine? Let's dive into the details of this colorful curry!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and diced
- 1 ripe mango, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 400 ml coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Peel and dice the butternut squash into small cubes, ensuring they are uniform for even cooking. Peel and dice the ripe mango, chop the onion, and mince the garlic. Grate the ginger and set aside.
- In a large pot or deep skillet, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- Add the minced garlic and grated ginger to the pot. Stir well and cook for an additional 1-2 minutes, allowing the garlic to soften and release its aroma.
- Sprinkle in the curry powder and stir to combine, cooking for another minute to toast the spices and enhance their flavors.
- Add the diced butternut squash to the pot, stirring well to coat the squash with the onion and spice mixture. Cook for about 5 minutes, stirring occasionally.
- Pour in the coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once simmering, cover the pot and let it cook for approximately 15-20 minutes, or until the butternut squash is tender when pierced with a fork.
- After the squash is tender, gently fold in the diced mango and season the curry with salt and pepper to taste. Allow it to cook for an additional 5 minutes to warm the mango and blend the flavors.
- Once done, remove the pot from heat. Serve the curry hot, garnished with fresh cilantro on top. This dish pairs well with rice or naan for a complete meal.
Tips
- Prep Ahead: To save time, chop your vegetables ahead of time. You can store the diced butternut squash and mango in airtight containers in the fridge for up to a day.
- Choose Ripe Mangoes: For the best flavor, select ripe mangoes that yield slightly to pressure. This will ensure a sweet and juicy addition to your curry.
- Adjust the Spice Level: If you prefer a spicier curry, consider adding a pinch of cayenne pepper or some chopped fresh chili along with the garlic and ginger.
- Simmer for Flavor: Allow the curry to simmer gently to let the flavors meld beautifully. The longer it simmers, the more pronounced the flavors will be.
- Serve with Sides: This curry pairs wonderfully with fluffy basmati rice or warm naan bread. Don’t forget to garnish with fresh cilantro for an extra pop of flavor and color!
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 5g
Fat: 24g
Saturated Fat: 18g
Cholesterol: 0mg
