This is a warm-weather curry dish full of bright, fresh flavors. Crunchy noodles made of thinly julienned daikon radishes, zucchini and bell peppers are dressed with a toasted pumpkin seed pesto and curry spice, finished with sweet mango and herbs. Treat this curry as a light main dish or a salad to go alongside other mains.
Slideshow:More Mango Recipes
1 cup raw pumpkin seeds
1/4 teaspoon salt
1 tablespoon olive oil
1/2 bunch cilantro, hard stems removed
About 1 cup basil leaves, plus handful for garnish
Handful mint leaves, plus more for garnish
1/2 garlic clove, minced
1 ripe sweet mango, peeled and pitted
3 lemongrass stalks, chopped
2 tablespoons olive oil
One 1-inch piece ginger, peeled and minced
1/4 small jalapeño, seeded and chopped
1 teaspoon curry powder or to taste
Squeeze of honey
Generous squeeze of lime juice
Sea salt to taste
1 large daikon radish, thinly julienned
1 medium zucchini, thinly julienned
1 to 2 red, yellow or orange bell peppers, seeded and thinly julienned
1/2 cauliflower head, chopped into small, bite-size florets
How to Make It
Preheat oven to 375°. Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper-covered baking sheet. Toast for 10 minutes until puffed up and golden.
Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic. Process until well combined and leave in the food processor.
Meanwhile, combine the mango flesh and lemongrass in a high-speed blender, blending until smooth. Strain and discard the solids.
Add the lemongrass-mango puree to the food processor, along with the oil, ginger, jalapeño, curry powder, honey, lime juice and salt to taste. Process until well combined.
In a large mixing bowl, combine the daikon radish, zucchini, bell pepper and cauliflower “noodles.” Add in the mango-curry sauce and the reserved 1/2 portion of toasted pumpkin seeds. Toss well to combine. Garnish with basil and mint leaves and serve.
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