This soba noodle mango curry recipe was developed exclusively for Nuts.com and our customers by the talented Anya Kassoff and Masha Davydova. This mother-daughter team share their ideas about tasty and nourishing cooking on their website, Golubka Kitchen.
During this time of year, when we start seeing more and more warm days on the horizon, I begin having uncontrollable cravings for all things fresh, bright and fruity. Thankfully, this is also the time when yellow champagne mangoes start showing up everywhere. With their tender, sweet and sunny flesh, ripe mangoes perfectly satisfy my cravings, and I manage to fit them into almost every one of my meals while the season lasts.
They are of course great in sweets – smoothies, porridges, dessert, but mangoes also work delightfully well in savory dishes. They flawlessly combine with other tropical flavors like coconut, lime, and spicy peppers, and that’s pretty much the train of thought that led me to coming up with this curry. Nothing about this dish 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 what I want to be eating 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.
Kaffir lime leaves are an optional ingredient in this recipe, but they add another dimension to the flavor and make the broth even more aromatic. They are leaves from the kaffir lime tree, native to Southeast Asia, with the most magical, floral and citrusy aroma. They are commonly used as a flavoring agent, similarly to Bay Leaf in Western cooking.
My mission is to get as many people as possible to try this ingredient, as I believe the flavor to be completely life-changing and revelatory. They are great in curries and soups, but I’ve also made kaffir lime ice cream, so the possibilities are endless when it comes to this amazing leaf. Kaffir lime leaves are usually sold fresh, frozen or dried in Asian and Indian markets, and you can of course order them right from Nuts.com, too!
Traditionally, curry is served over rice, which does a perfect job of absorbing the powerful flavors and spice of the curry, while adding more substance to the whole dish. Lately though, I’ve been really liking adding noodles to my creamy soups, stews or curries for that starchy element, and soba noodles work especially well for this.
Soba originates from Japan (see what I mean when I say mishmash), and it’s made with nutritious buckwheat flour, or at times, a combination of buckwheat and wheat flours. Soba has a mild, earthy flavor, which works so well with the bright and spicy profile of this curry. If you do not have soba, however, serve this dish alongside any rice of your choice. Enjoy!