Mango Sweet Potato Curry

The best part?

All of the ingredients used in this recipe were sourced plastic free.

Mango Sweet Potato Curry

This is curry is full of warming spices that pair well with the sweet mango. Serve with chickpea pan bread and you've got yourself a delicious meal!
Servings 6 serves
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr


  • Fry pan
  • Chopping board and knife
  • Wok or large saucepan


  • 1 Tbsp olive oil
  • 1 brown onion diced
  • 4 garlic cloves diced
  • 1 small chilli diced
  • 1 2cmx2cm knob ginger diced
  • 850 g sweet potato diced
  • 1 Tbsp cumin ground
  • 2 Tbsp coriander seeds ground
  • 1 Tbsp curry powder
  • 2 Tbsp garam masala
  • 1/4 tsp salt
  • 1 tsp pepper
  • 3 Tbsp tomato paste
  • 4 cups water
  • 550 g eggplant diced
  • 350 g mushrooms diced
  • 450 g mango diced
  • 400 ml coconut milk


  • Fry the onion, garlic, chilli and ginger in olive oil on a low heat until soft.
  • Add the sweet potato and spices, and fry until fragrant.
  • Pour in the water and cook for 10 minutes.
  • Add the eggplant, mushrooms and tomato paste and simmer on a medium-high heat for 30 minutes.
  • Add the mango and coconut milk, and continue to simmer until thick, creamy and the potato is soft (5-10 minutes).
  • Serve with chickpea pan bread made by mixing 2 cups of chickpea flour with 2 cups of water and frying like pancakes.
Course: Main Course
Cuisine: Indian
Keyword: healthyveganmeal, mangocurry, vegancurry, vegancurryrecipe, vegandinner, vegandinnerrecipe

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