Heat up the olive oil in a medium saucepan. Add the curry and garlic and cook 1 minute, stirring. Add the quinoa and water and bring to a boil. Reduce heat to a simmer, cover and simmer until water is absorbed, about 15-20 minutes. Stir in the salt and let cool.
In a salad bowl place the quinoa, mango, celery, spring onions, coriander and currants. Toss.