Mango Yogurt Curry

(from World Vegetarian Classics)

2 T oil
1 T black mustard seeds
handfull fresh/dried curry leaves (can use bay leaves)
2 t turmeric
large hunk fresh ginger, chopped
3 cloves garlic, chopped/crushed
1 red onion, sliced
2-3 fresh green chillies, halved and seeds removed (can use chili powder)
salt
12 oz diced tomatoes (can use fresh or canned)
2 large peeled mangoes, cut into small chunks
2 cups plain yogurt
(optional) 2 T tomato paste

1. heat oil in a large saucepan or wok. add mustard seeds and fry until they start to pop, then add curry leaves, turmeric, ginger, garlic, onion, chillies, and salt. saute until onions start to brown.

2. add tomatoes and mango, and fry until tomato starts to soften, 1-2 minutes.

3. remove from heat and stir in yogurt. stir in tomato paste, if desired.