HL Café’s Black Bean Mango Curry

  • 2 cups small diced onions
  • 2 cups small diced red bell peppers
  • 2 cups small diced carrots
  • 4 cups small diced sweet potatoes
  • 1 1/2 tsp green curry paste
  • 3/4 tsp cumin
  • 3/4 tsp cardamom
  • 3/4 tsp coriander
  • 3/4 tsp cinnamon
  • 1 1/2 tsp turmeric
  • 1/3 tsp dry mustard
  • Pinch of cayenne
  • 1 cup coconut milk
  • 1 Tbsp + 1 tsp brown sugar
  • 2 Tbsp orange juice
  • 1/2 cup puréed mango
  • 1 Tbsp + 1 tsp peanut butter
  • 1 15-oz can black beans, rinsed and drained
  • 2 cups diced mango
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh cilantro, for garnish

This deliciously well-balanced curry calls for a double dose of mango- both puréed and diced.  To make the purée, simply peel one small ripe mango, remove the flesh and process it in a food processor until smooth.  Feel free to add extra curry paste or cayenne if you a more powerful flavor!

In large soup pot, sweat onions, bell peppers, and carrots over medium heat until softened and onions are semi-translucent.  Add sweet potatoes, curry paste, spices, coconut milk, brown sugar, orange juice, puréed mango, and peanut butter.  Simmer until sweet potatoes are fork tender.  Add black beans and diced mango and cook for another 5 minutes.  Season with salt and pepper and garnish with chopped cilantro before serving.