Mango Curry

A vegetarian dish so tasty the meat lovers will want some too! mango is not only cheaper than any meats but adds a real depth of sweetness to this dish. Brown rice really brings out the nuttiness of this exotic dish but if you prefer you can use white rice instead!

Cooking time? 10 Minutes

Serves 4

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Ingredients priced from Asda

2tbsp sunflower oil

1tsp black mustard seeds £0.70

Handful fresh or dried curry leaves £1

2tsp turmeric

5cm (2in) piece ginger, chopped £0.50

3 garlic cloves, chopped £0.57

1 large red onion, sliced £0.19

2-3 green chillies, halved lengthways £0.47

300g (10½ oz) tomatoes, cut into chunks £0.71

1 large, firm mango (skin on), cut into chunks £0.59

700ml (1¼ pt) natural yogurt £0.45

Boiled rice, to serve £1

Total £6.18

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Cooking method

Heat the oil in a large pan or wok. Fry the mustard seeds until they begin to pop, then add the curry leaves, turmeric, ginger, garlic, onion and chillies, and season well.

Once the onion starts to brown, add the tomatoes and mango. Cook for a further few mins or until the tomato starts to soften. Remove from the heat and stir in the yogurt.

Serve straight away with plain or basmati rice.