Vegan Mango Coconut Curry Recipes
MANGO COCONUT CURRY
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
Categories Main Course
Time 45m
Number Of Ingredients 18
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
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
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
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
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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