curry to satisfy takeout cravings

The Alberta lockdown is so strict over the holidays that my family and I agreed it was best I stay put on the west coast this year for Christmas. Obviously, I’m super sad about not getting to see my friends and family. There’s little things that I miss about my hometown. One of these things is Mango Tree.

When I lived in Medicine Hat, I’d sometimes order it twice a week. My love affair with Mango Tree was real. Now that I live too far to place a takeout order, I’ve learned how to make it at home. Still not quite as good as Mango Tree, of course, but it’s pretty close.

You’ll need:

  • naan bread (I used garlic)
  • tandoori sauce
  • garlic chilli sauce
  • 2 chopped garlic cloves
  • 1 tablespoon coconut oil
  • paneer cheese (found at Superstore)
  • green peppers, diced
  • red onions, diced
  • one tablespoon curry powder
  • one tablespoon turmeric
  • olive oil
  • thai basmati rice, or jasmine rice, cooked to instruction (I used 1 cup of rice for two people)

First, cook the rice to instruction. Mine usually takes 15 minutes; in that time, this recipe can be done.

Throw diced green peppers, onions, and diced paneer cheese (about half the block) into a skillet with a melted tablespoon of coconut oil on medium-high heat. Season with curry powder and turmeric. Add minced garlic.

*Side note: I’ve also made this with cherry tomatoes, mushrooms, and sliced baby potatoes. It’s super versatile, use whatever’s in your fridge.

Use about two cups of tandoori sauce, along with one tablespoon of the garlic chilli sauce (I use two… I like heat), and sauté together with the veggies and paneer. Bring the sauce to a boil, then reduce to medium-low heat while your veggies continue to cook. The paneer should not melt.

While your curry cooks, your rice should be nearly done and you can start the naan bread. In a frying pan on medium heat, fry your naan bread in olive oil until the outside edges are crispy. The naan should be super soft and dreamy.

When your naan is done, the rest of your meal should be good to go as well. I normally serve mine with a little tzatziki (I order it with raita sauce back home, but tzatziki is close enough!)

This curry recipe is so good, it actually satisfies my Mango Tree cravings.

I know the holidays look completely different this year. Me, personally? I have no Christmas tree, nobody to buy gifts for, and I’m making curry three nights a week. It’s a weird time.