Ataulfo mangoes are on special in every grocery store in May, $7-10 a box. Also known as champagne mango, smaller in size than “regular” (Tommy Atkins) mango, and of bright yellow colour, Ataulfo mango is very sweet and might become your new go-to mango. It’s exquisite. Whether in a mango slaw or avocado tuna salad, champagne mango is not just for dessert.
The base of this Thai mango curry consists of usual suspects – onions and Thai curry paste, just like in Thai shrimp curry recipe (where squash adds sweetness similar to mango). Curry paste, red, yellow or green (I personally do not taste much difference) is a convenient one jar flavour base for Ukrainian Thai cooks like myself. I might have also added lemongrass as an ingredient just to realize quickly if it makes my shopping list twice a year, chances are it will never make yours.
I have a soft spot for lentils, beluga (black) lentils making top of the list for their small size and ability to hold shape. You can use widely available green and brown lentils, or red lentils (curry will be more mushy and might require extra liquid). One cup of cooked lentils contains 18 gr of protein, 40 gr of slowly digesting carbs and 16 gr of fiber making them a dream food for everyone who wants to live until 120.
And for lentils “nayers”, try my green lentil curry you can make with closed eyes or red lentil vegetable soup with only two spices but full of flavour. And what about (sadly) underrated the most amazing vegetable of all times, courgette a.k.a eggplant, in a form of eggplant vindaloo curry recipe?! It is creamy with flavours of white vinegar and mustard, so unexpectedly meaty without any meat. Eating more plants truly is delicious and cancer fighting.
I might be unique when it comes to cutting mango – I like to peel it with a vegetable peeler first, then cut both sides off as close to flat pit as possible, and only then dice. And as baby potatoes go, as a true Eastern European I like them crisped in healthy fats. In Thai mango curry, yesssssss.
For final presentation, I pour creamy mango curry sauce on top of potatoes, add beta carotene loaded pea shoots or a handful of zesty arugula, sprinkle with crunchy roasted peanuts and cilantro. Then I call kids for a kid friendly dinner because kids totally can eat Thai mango curry.
Remember, what your kids eat and do not eat is entirely up to you. Enjoy!
Thai Mango Curry with Lentils
Thai Mango Curry is healthy plant based curry recipe with lentils, mango, crispy baby potatoes and simple curry paste coconut milk sauce, ready in 30 minutes.
- Prep Time: 7 minutes
- Cook Time: 33 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- 1/2 cup water
- 1.5 lbs baby potatoes, cut in half
- 2 tbsp coconut oil
- 1/4 tsp salt
- Ground black pepper, to taste
Thai Mango Curry:
- 1 tbsp coconut oil
- 1 large onion, chopped
- 1 tbsp green, yellow or red curry paste
- 1 tsp salt
- 3 ripe ataulfo or 2 regular mango, peeled & diced
- 14 oz can coconut milk, full fat
- 1 cup black, French or green lentils
- 1 cup water
- 1 package pea shoots or a few handfuls of arugula
- 1 cup roasted peanuts, coarsely chopped
- 1/4 cup cilantro, finely chopped
- Potatoes: In a dutch oven or medium pot, add water and potatoes. Bring to a boil, cover and cook for 6-7 minutes or until water has evaporated. Tip: If potatoes are fork tender and there is still water, remove lid and let it evaporate.
- Add coconut oil, salt and pepper; cook for 5 minutes or until a bit browned, stirring every minute to prevent sticking. Transfer to a serving dish or bowl.
- Thai Mango Curry: Melt coconut oil in the same pot, add onion and cook for 2 minutes. Add curry paste, salt and cook for another minute. Add half the amount of mango; all of coconut milk, lentils, water and stir. Bring to a boil, cover and cook on low for 20-25 minutes or until lentils are soft. Add remaining half amount of mango, stir and adjust thickness of curry with water to taste. Then adjust spices (salt and curry paste) if necessary.
- Transfer to a serving bowl with potatoes or add potatoes back into the pot. Add pea shoots or arugula, peanuts and cilantro; gently stir. Serve hot.
Store: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
Pick ripe soft mangoes, they are sweeter. Ataulfo are small mangoes sold in America mostly in April-May. You can also add lemongrass along with onion, which I did, I just kept the recipe simple for majority of folks.
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