Recipe: Tasty Mango and coconut curry (vegan)

  • 2 min read
  • Feb 18, 2020

Mango and coconut curry (vegan). Coconut milk adds creamy texture, coconut sugar sweetens the dish naturally, and red bell pepper, green peas, mango, and cashews are the delicious add-ins that make this dish Rich, flavorful Thai Yellow Curry with mango, red bell pepper, and cashews! This Chickpea Coconut Mango Curry is fresh and fruity, hearty and satisfying, and super nutritious! You might think it sounds strange to use mango in a curry, but it's honestly what makes this one so delicious, as it adds just the right amount of juicy sweetness.

This curry has a sweet taste that is well balanced with all the spices and seasoning—a comforting curry for cold nights! Instant Pot Tofu Mango Coconut Curry [Vegan]. This Mango Coconut Tofu Curry is creamy and spicy, yet perfectly balanced with freshness and sweetness thanks to the fresh mango purée. You can cook Mango and coconut curry (vegan) using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mango and coconut curry (vegan)

  1. Prepare 3 of small onions.
  2. You need 2 cloves of garlic.
  3. You need Splash of Garlic oil.
  4. You need 1 spoon of chilli flakes.
  5. It’s 1 spoon of turmeric.
  6. You need 1 spoon of Garam Massala.
  7. Prepare 1 spoon of mustard seeds.
  8. Prepare 1 spoon of veg billion.
  9. It’s 1 of beetroot.
  10. Prepare 1 of large radish.
  11. It’s Tin of mango.
  12. Prepare Tin of coconut.
  13. Prepare Tin of chickpeas.

Who else is super excited for mango season? This is a simple vegan recipe using simple raw ingredients with coconut noodles! This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk. There's something about the combination of mango and chicken that just works.

Mango and coconut curry (vegan) step by step

  1. Fry the onions and garlic in the garlic oil until clear.
  2. Add the spices and fry until the mustard seeds pop and crackle.
  3. Scoop the onions and spices to the side of the pan. Dice and add the vegetables. Fry until just tender.
  4. Add the tins of mango, coconut and chickpeas.
  5. Put the noodles on to boil.
  6. Once the noodles are ready, serve topped with sesame seeds.

We eat mango chutney with roast chicken so often that I even started. This simple vegan mango curry with tofu is bursting with fresh, fruity flavors and deep spices. Serve it together with rice and fresh cilantro. The sauce is made with an onion-ginger-mango puree coated with curry and soak into some creamy coconut milk. It may seem advanced to you but it's not: all you.