Vegan Mango Coconut Curry Recipe

Name: Vegan Mango Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Fry onion and garlic in coconut oil.
2
Grate fresh ginger into the pan.
3
Add 1/2 of the red chili pepper.
4
Add curry powder, turmeric, cumin and coriander.
5
Add 1 T. tomato paste, stir and fry.
6
Add red and green pepper and carrots. Fry 3-5 minutes.
7
Add bok choy.
8
In a blender, combine lemongrass and half of coconut milk and blend.
9
Add mango and remainder of coconut milk and blend thoroughly.
10
Add chickpeas to frying pan, stir and simmer 20-30 minutes.
11
Serve on top of quinoa or brown rice, garnished with remaining red chili pepper (diced) and fresh coriander if desired.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 onion, halved, then sliced, 1 tablespoon coconut oil, 3 tablespoons garlic, minced, 1 piece fresh ginger (thumb-sized), and more.

Yes, Vegan Mango Coconut Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Mango Coconut Curry

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