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Dried Mango Curry with Beef

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Dried Mango Curry with Beef

FPR302

Dried Mango Curry with Beef

I happened to have some extra bags of dried mango for snacking! So I've been looking up several different recipes to see how else I can enjoy them :-) There were several different types of curry recipes using dried mango. So, I decided to give it a try and do my own experiment.

Ingredients: 3-4 servings

Curry
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon corn starch
  • 1 chicken bouillon cube
  • 1 teaspoon himalayan pink salt
  • 1 bay leaf
Other Ingredients
  • 1 cup dried mango
  • 3 chopped garlic cloves
  • 1 cup chopped onion
  • 1 zucchini
  • 4-5 small multi colored baby potatoes
  • 1 tomato
  • 1 green bell pepper
  • 1 handful of asparagus
  • 1 cup beef stew meat
  • 1 tablespoon olive oil
  • 1/2 cup red wine
  • 1/2 cup green lentils
  • 2 cups rice

Instructions:

BeefCurryMango03.jpg
  1. Prepare your favorite type of rice by following the package instructions.
     
  2. While rice is cooking, mix and prepare the curry spice in a bowl.
     
  3. In a small pot, bring 1 cup water and lentils to a boil. Simmer for 2 minutes. Set aside w/ a lid.
     
  4. While lentils are in progress, chop up dried mango into small pieces. 
     
  5. Chop up garlic and onions.
     
  6. Cut all the vegetables (and meat if desired) into bite sized pieces.
     
  7. Heat olive oil in a large pot and fry the garlic and onions until they become a nice golden yellow color. (Medium Heat)
     
  8. Add meat (I used beef) and keep stirring. Crack a little bit of salt and pepper into the pot at this time. Then pour the red wine and add the dried mango.
     
  9. Then start adding all the vegetables while stirring. (In the order of the vegetables that takes longer to cook. So, potatoes go in first.) 
     
  10. After all the vegetables are in, add the curry mixture. Stir.
     
  11. Pour 1 1/2 cup of water into the pot. Mix well. When the curry starts to bubble up, turn the heat to low. Cover the lid and cook for 15 to 20m.
     
  12. Add the cooked lentils into the mixture. Mix. Cover the lid and cook for another 10 to 15m in low heat.
     
  13. Serve the curry over rice and garnish with cilantro and chives.

Enjoy!