Vegan Mango Coconut Curry Recipes

MANGO COCONUT CURRY

Mango Coconut Curry image

Mangoes in curry. Pretty interesting and exciting right? The curry mellows out the sweetness of the mango. The combination of flavors are fantastic. Serve this with your favorite rice and you'll have one of the best comfort food ever.

Provided by Alex Villena @free_athlete

Time 45m

Number Of Ingredients 18

Ingredients

1 tbsp Coconut Oil
1 Onion (diced)
2 cloves Garlic (minced)
1/2 inch Ginger (peeled and minced)
1 heaped tsp Curry Powder (to taste)
1 tsp Ground Turmeric
150 ml Coconut Milk
a handful Fresh Coriander (or cilantro, roughly chopped)
1/2 Lime (juiced)
1 Vegetable Stock/Bouillon Cube
400 g Cooked Chickpeas (drained and rinsed)
1 Carrot (peeled and sliced)
1 ripe & firm Mango (peeled and diced)
50 g Cashew Nuts
Salt (to taste)
200 g Spinach (or kale)
Cooked Brown or White Rice
Chili

Steps:

Heat up the oil in a large pan and add the onion, garlic and ginger once hot.
Fry for around 10 minutes until softened.
Add the curry powder and turmeric fry for about a minute until fragrant.
Add the coconut milk, coriander, lime juice, stock cube, chickpeas, carrot, mango, cashew nuts and salt, with enough water to roughly cover.
Bring to the boil and simmer on low heat for around 10 minutes until the carrot is cooked through.
Add the spinach and simmer for another few minutes until wilted.
Leftovers keep well covered in the fridge for a few days, and can be frozen. Enjoy!

THAI-INSPIRED VEGAN COCONUT CURRY

Thai-Inspired Vegan Coconut Curry image

Delicious vegan Thai coconut curry with panang curry paste. Serve over white rice.

Provided by rachel

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil, divided, or as needed
1 (12 ounce) package extra-firm tofu, cubed
½ medium yellow onion, thinly sliced
4 teaspoons panang curry paste
1 (14 ounce) can coconut milk
1 cup vegetable broth
4 large red potatoes, peeled and cubed
¼ cup string beans

Steps:

Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 66.7 g, Fat 32.4 g, Fiber 8.3 g, Protein 16.3 g, SaturatedFat 20.3 g, Sodium 252.7 mg, Sugar 5.8 g

VEGAN MANGO COCONUT CURRY

Vegan Mango Coconut Curry image

Make and share this Vegan Mango Coconut Curry recipe from Food.com.

Provided by WJKing

Categories Vegan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 onion, halved, then sliced
1 tablespoon coconut oil
3 tablespoons garlic, minced
1 piece fresh ginger (thumb-sized)
1 red chili pepper, chopped
1 tablespoon curry powder
1 tablespoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon tomato paste
1 red bell pepper, chopped
1 green bell pepper, chopped
3 carrots, sliced
5 pieces bok choy
1 stalk lemongrass, chopped
1 (15 ounce) can coconut milk
1 (15 ounce) can chickpeas
salt & pepper, to taste
4 cups quinoa, prepared according to package directions

Steps:

Fry onion and garlic in coconut oil.
Grate fresh ginger into the pan.
Add 1/2 of the red chili pepper.
Add curry powder, turmeric, cumin and coriander.
Add 1 T. tomato paste, stir and fry.
Add red and green pepper and carrots. Fry 3-5 minutes.
Add bok choy.
In a blender, combine lemongrass and half of coconut milk and blend.
Add mango and remainder of coconut milk and blend thoroughly.
Add chickpeas to frying pan, stir and simmer 20-30 minutes.
Serve on top of quinoa or brown rice, garnished with remaining red chili pepper (diced) and fresh coriander if desired.

Nutrition Facts : Calories 1068.3, Fat 38.5, SaturatedFat 24.5, Sodium 422.5, Carbohydrate 152.7, Fiber 21, Sugar 6.8, Protein 34.2

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