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Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Cocktail recipes

Spicy tequila-and-coconut cocktail

5 minutes

Cucumber-and-celery pickle

5 minutes

Cake recipes

Ricotta cheesecake

Salad recipes

Crunchy fennel-and-radish salad

Salad recipes

Starry watermelon salsa salad

Salad recipes

Oak-smoked trout salad wreath

Berry recipes

Blueberries stewed in hibiscus tea

5 minutes

Steamed greens with creme fraiche and feta cheese

15 minutes

Fruity dessert

Baked plums

15-20 minutes

Asparagus recipes

Fragrant chilli chicken

15-20 minutes

Fresh coconut sambal

10 minutes

Curry recipes

Mango curry

40 minutes

Mango curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

3 T sunflower oil
1 red onion, thinly sliced
4 cloves garlic, finely chopped
2 T fresh ginger finely grated
1 stick cinnamon
5 cloves
5 pods cardamom, crushed
2 t chilli flakes
1 red chilli, split lengthways
2 t ground turmeric
2 t garam masala
2 large ripe mangoes, peeled and cut into chunks
2 green mangoes, pitted and quartered (optional)
2 t sugar
1 x 400 g coconut milk can
1 cup water
1 lemon, juiced
salt, to taste

Method

Heat the sunflower oil in a pan over a medium heat. Add the onion, garlic and ginger and cook for 5 minutes until the onions are soft.

Add the cinnamon, cloves, cardamom, chilli flakes and red chilli and stir through.

Once fragrant, add the turmeric and garam masala and cook for 2 minutes, then add the mango and sugar. Mix, then stir in the coconut milk and half the water.

Reduce the heat to low and cook for 25 minutes, or until the green mangoes are soft. If too much of the liquid evaporates during the cooking process, add the remaining water and more if necessary.

Add the lemon juice and season with salt to serve.

Discover more curry recipes here

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Recipes & Articles by Abigail Donnelly

Spicy tequila-and-coconut cocktail

Cucumber-and-celery pickle

Ricotta cheesecake

Crunchy fennel-and-radish salad

Starry watermelon salsa salad

Oak-smoked trout salad wreath

Blueberries stewed in hibiscus tea

Steamed greens with creme fraiche and feta cheese

Baked plums

Fragrant chilli chicken

Fresh coconut sambal

Mango curry

Mango curry

Ingredients

Method