Packed with flavor, 100% plant-based, and ready in less than 30 minutes... my kind of weeknight dinner for sure.

As mentioned in my Almond Rice Pudding with Mango recipe yesterday, we have so many mangoes these days that we hardly know what to do with them.

The 7 cows that freely roam the land we live on are enjoying the mango season too. I always thought they loved grass, but no-no... fruits is what they absolutely love. If you are on a mission to pick some mangoes, they are all there too... sharing my bounty is a must as we are always outnumbered.... 2 people and a cat versus 7 cows...

ryuk and co.jpg

Furthermore, neighbors, friends, and passing strangers are all invited in to pick as many mangoes as they like. The freezer is packed with mangoes and in the fridge we have a few jars of the mango chutney I often make.

If you guys have any idea on what to do with mangoes, please hit me up with your favorite recipes. These days we add it to our smoothies, nice creams, etc.

Today I am making mango chia jam if there is still some time left as we are going on a road trip today.... hidden caves, crane birds, stunning nature and good friends. Perfect mix for a great day out. Pics will follow.

ALOO BROCCOLI WITH HOMEMADE SPICY MANGO CHUTNEY

INGREDIENTS (SERVES 2)

Curry paste

1 cup onion, chopped
3-4 cloves of garlic, chopped
1.5-2-inch fresh ginger, peeled
Chili paste to taste
1/2-1 tbsp water
1 tbsp lime juice

Dry curry

3 cups potato, peeled and chopped
2 cups celery, finely chopped
2.5 cups broccoli florets
Mango chutney to taste (we used homemade)

CLICK HERE to get the recipe of our homemade spicy chili mango chutney.

Herb mix

1.5 tsp mustard seeds
1.5 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp fenugreek
2 cardamom pods, lightly crushed

DIRECTIONS

Combine all curry paste ingredients in a small food processor or blender. Puree until a smooth paste. Set aside.
Heat cooking oil in a large pot and fry herb mix for 30 seconds or until fragrant. Stir in the paste and cook for 30 seconds more.
When fragrant, add potatoes and stir well. Cook covered for 5 minutes. Then add celery and cook for 5 minutes more before adding the broccoli. Cook, covered for 10-minutes or until potatoes are soft. During the whole process check regularly and stir to make sure the dry curry does not burn.
Divide over bowls and serve with mango chutney.