This is the time of year that I start having uncontrollable cravings for all things bright, fresh and fruity. I want more smoothies and salads, raw fruit, snappy veggies, etc. Thankfully, this is also when yellow champagne mangoes start showing up everywhere. They perfectly satisfy my cravings with their sunny, sweet flesh, and I manage to fit them into almost every one of my meals while the season lasts. I of course love using mangoes in sweet dishes (smoothies, porridges, dessert), but they also make for a really special addition to savories. That’s how the idea for this curry came about. Nothing about it is terribly authentic, in fact it’s sort of a mishmash of ingredients used in cuisines around the world, but it’s vibrant, delicious, loaded with nourishing produce, and it’s exactly the kind of curry I want to eat right now.
There’s silky fennel with its refreshing, mild anise flavor, parsnips for some substance and earthiness, chili and curry powder for spice, and broccoli for a flash of green. Everything gets cooked in a heavenly, creamy mixture of mango, pureed with coconut milk, and the result is a satisfying, savory, sweet and sour curry that’s incredibly good for you.
You might be wondering what the soba noodles are doing in a curry, but hear me out. I’ve recently been really into adding noodles to creamy soups for texture and substance. A common weekday meal for me is a quick blender soup of avocado, bell pepper, greens, a bunch of cilantro, dulse, and lemon juice served over soba. The soba gets slathered with the creamy soup, and the whole thing makes for a really nice eating experience. It works the same way in this curry, but you can of course serve the curry over any rice of your choice instead. Enjoy!