Name Potato & Mango Curry

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  • Serves: 2
  • Complexity: medium
  • kcal: 2 1/2 Sins on Green, 10 1/2 Sins on Original
  • Origin: Indian
Potato & Mango Curry

Ingredients

  • Dressing:
  • 2 tbsp soured cream
  • 1 mango, cut into 1/2" cubes
  • 2 tbsp very low fat natural yogurt
  • 1 tsp fresh mint, chopped
  • 1 tsp lime juice
  • fresh coriander & lime wedges, to garnish
  • Curry:
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 2 level tsp medium curry powder
  • 454g/l lb potatoes, cut into 1/2" cubes
  • 1 tbsp mango chutney
  • salt & ground black pepper

To make the dressing mix all the ingredients together and chill until required. To make the curry dry fry the onions and garlic in a large heavy based saucepan for 5 minutes until soft and golden. Add the curry powder and Potatoes and fry for a further 2-3 minutes. Stir in the mango chutney and add just enough water to cover the potatoes. Simmer for 20-25 minutes until the potatoes are tender and then season to taste. Divide the curry onto 2 serving plates and spoon the dressing on top. Garnish with the coriander and lime wedges.

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