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 

January 2015

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Credit: Photo © Anya Kassoff

Recipe Summary test

total:
35 mins
Yield:
2 to 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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