Papaya Curry
Delight your taste buds with the vibrant and nourishing flavors of Papaya Curry, a unique and wholesome dish that combines tender green papaya with aromatic spices and creamy coconut milk. This easy, vegan-friendly recipe is a celebration of tropical flavors, enhanced by the earthiness of turmeric, the warmth of cumin, and a hint of heat from green chili. A delicate tempering of mustard seeds and curry leaves infuses the dish with authentic South Indian notes, while the fresh cilantro garnish adds a burst of freshness. Ready in just 40 minutes, this comforting curry pairs perfectly with steamed rice or flatbread, making it an ideal choice for a healthy weeknight dinner or a standout addition to your plant-based menu. Whether you're new to cooking with green papaya or a seasoned curry enthusiast, this recipe is sure to become a flavorful favorite in your kitchen!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams Green papaya (peeled, deseeded, and cubed)
- 200 ml Coconut milk
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 whole Green chili (slit)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 3 tablespoons Fresh cilantro leaves (chopped, for garnish)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 250 ml Water
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the mustard seeds and let them sputter for about 30 seconds.
Stir in the curry leaves, minced garlic, grated ginger, and green chili. Sauté for 1-2 minutes until fragrant.
Add the chopped onion and cook until translucent, about 5 minutes.
Mix in the chopped tomato and cook until softened, about 3-4 minutes.
Add the turmeric powder, coriander powder, red chili powder, and ground cumin. Stir well for 1-2 minutes to toast the spices.
Add the cubed green papaya and mix until the papaya is well coated in the spice mixture.
Pour in the water and salt. Cover and simmer for 15 minutes or until the papaya is tender.
Reduce the heat to low and stir in the coconut milk. Cook for another 5 minutes without letting it boil.
Taste and adjust salt or spices as needed.
Garnish with fresh cilantro leaves before serving.
Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 13.1 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
