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Curry Burger With Mango Chutney [Vegan]

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This fusion burger combines the warm fragrant spices of India – curry, coriander, chili – with chickpeas, green peas, and sticky dates. Topped with mango chutney, it's everything you love about an Indian curry, but in burger form! Use the chili powder as liberally or conservatively as you want.

Curry Burger With Mango Chutney [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



For The Burger:

  • 1 slice white gluten-free bread
  • 3/4 cup cashew nuts
  • 2 tablespoons curry powder
  • 1 generous handful fresh coriander
  • 1 small yellow onion, chopped into chunks
  • 2 dates, soaked in hot water
  • 1/2 teaspoon salt
  • A little chilli powder
  • 1 cup boiled potatoes, cooled
  • 1 cup frozen green peas
  • 1 can chickpeas, rinsed carefully

For the Chutney:

  • 8 dates, pitted and soaked until softened
  • Flesh from 1 large, ripe mango, chopped into small pieces, save the extra juice
  • 1 thumb-sized ginger
  • 1 small red onion, very finely chopped
  • 1 small handful coriander
  • A little fresh red chilli, finely chopped
  • Fresh lime juice, to taste


  1. Turn the oven to 392°F degrees. Soak 10 pitted dates in hot water for both the chutney and the burger.
  2. Start with the burger by running the gluten-free bread and the cashew nuts in a food processor until it becomes a fine flour mix. Then add the curry powder, the fresh coriander, the onion chunks, two of the soaked dates, the salt, and the chili powder and run the processor until you have a smooth dough. Move it to a separate bowl and add the potatoes, the peas, and the chickpeas. Now use your hands to massage it all together, mashing the potatoes into the remaining ingredients. Most of the green peas and the chickpeas should be kept whole but it should all be evenly blended together otherwise. Now it is time to taste a little bit and add more salt, chili, and curry powder as needed.
  3. Shape patties and place on a parchment paper-covered baking tray. Place in the oven and bake for 15 minutes. Then flip them over and bake for another 10 minutes.
  4. While the burgers are in the oven, make the chutney. Take the remaining soaked dates, half the mango, and the ginger and run it in your food processor until you have a purée. Move to a separate bowl and add the rest of the mango, the finely chopped onion and coriander, the chili, and the lime juice. Set aside until the burgers are ready.
  5. Serve the burgers on a toasted bun with a generous serving of the chutney, lettuce, and some thinly sliced red onion.




Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food blog Planet Plant-Based. She cooks vegan food, naturally free from gluten and white sugar. Ida has a background as global marketing director for one of the world’s largest media agencies. She currently resides in Munich, Germany with her husband and two children.



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