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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vegan Mango Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions