Recipe courtesy of Robert Irvine
Episode: Circus Juggling
Hi-Wire Hot Vegetable Curry with Mango Salsa Sambal
1 hr 50 min
45 min
5 min
1 hr
6 servings
1 hr 50 min
45 min
5 min
1 hr
6 servings


Mango salsa:
  • 1 mango, diced small
  • 2 teaspoons diced red onion
  • 2 teaspoons diced red bell pepper
  • 2 teaspoons diced green bell pepper
  • 1 teaspoon chopped chives
  • 1 lemon, juiced
  • 1 1/2 teaspoons honey
  • 1 teaspoon rice wine vinegar
  • Salt and freshly ground black pepper
Herbed rice:
  • 2 cups chicken stock
  • 1 cup white rice
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 teaspoon dried Italian seasoning or 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme and 1/2 teaspoon dried parsley
  • 2 tablespoons grapeseed oil
  • 1 large white onion, diced
  • 1 tablespoon Madras curry powder
  • 1/4 cup all-purpose flour
  • 3 cups vegetable stock
  • 1 ounce fresh ginger root (about 1 1/2-inch piece)
  • 2 cloves garlic, lightly crushed with the side of a knife blade and minced
  • 2 carrots, peeled and cut into 1/2-inch slices
  • 1 head cauliflower, separated into florets
  • 1 head broccoli, separated into florets
  • 1 yellow squash, cut into 1/4-inch thick slices
  • 2 zucchini, cut into 1/4-inch thick slices
  • 1 (6- ounce) package edamame (Japanese lima-type beans)
  • 1 (6-ounce) package fresh frozen corn
  • 1 (6-ounce) package frozen okra, defrosted and sliced crosswise into 1/4-inch pieces
  • 2 tablespoons tomato paste
  • 1 (14 to 16-ounce) can chopped tomatoes
  • 1 leek tender white and green parts only, soaked in salt water and agitated to remove grit, sliced on the bias into 1/4-inch thick strips
  • 1 jalapeno pepper, stem and seeds removed and sliced
  • Salt and freshly ground black pepper


For the mango salsa, combine mango, onion, red and green bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a nonreactive bowl and chill.

Bring chicken stock to a boil in a medium saucepot. Add rice, salt, butter and Italian seasoning. Return to a boil, cover and let simmer for 20 minutes. Remove pan from heat and let stand for an additional 5 minutes covered before removing lid.

In a separate large wok or heavy-bottomed saucepan, heat the oil over medium high heat, add the onions and cook until lightly browned, about 5 minutes. Lower the heat to medium, stir in the curry powder and flour to combine with the onions and let cook for about 5 minutes. Stir in the vegetable stock and let cook for 10 minutes to make sure the curry powder begins to lose its grittiness. Then add fresh ginger, garlic, carrots, cauliflower, and broccoli, mix well and cook for 10 minutes.

Add the zucchini, edamame, corn, okra and tomato paste, tomatoes with their juice, leek, jalapeno, and salt and pepper, to taste. Bring slowly to a boil, then simmer, stirring occasionally, for 10 minutes.

Place some rice in the middle of a serving dish and spoon vegetable curry over. Top with mango salsa.

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