Vegan Pakistani Mango Curry & Coconut Rice Bowl with Fresh Herbs

Allergens

Coconut (milk)

Ingredients

• 1 cup basmati rice
• 1 cup coconut milk
• 2 cups water
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 tomato, diced
• 1 large ripe mango, peeled and cubed
• 1/2 cup green peas
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon black salt (kala namak)
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste

Instructions

1. a. Rinse the basmati rice in cold water, then drain well. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring it to a boil, then reduce heat to low, cover, and cook for 18 20 minutes or until all liquid is absorbed. Remove from heat and let it stand covered for 5 more minutes. Fluff with a fork. b. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown. Add the diced tomato, cook for 2 3 minutes, stirring frequently. c. Add the cubed mango to the skillet and continue cooking for another 2 3 minutes, stirring occasionally. d. Stir in the ground cumin, paprika, turmeric, garam masala, black salt, and cayenne pepper. Cook for 1 minute, then add the green peas and mix well. Cover and cook for 5 more minutes on low heat. e. Season with salt and pepper to taste, then stir in half of the chopped cilantro and mint leaves. Let the curry simmer for another 2 3 minutes before removing from heat. f. To assemble the dish, spoon the coconut rice onto a serving plate, creating a bed for the mango curry. Spoon the curry over the rice and garnish with the remaining cilantro and mint leaves.

Chef’s Insight

For an authentic Pakistani touch, use Kashmiri red chili powder instead of regular cayenne pepper.

Notes

Ensure the use of ripe mangoes for a sweet and juicy curry.