Recipes

Vegan-Friendly Coconut Curry

With Cashews, Chickpeas, Carrots & Spinach

This curry is fabulous when you’re craving Thai food that’s quick and hearty. And because it’s so satisfying and flavorful, I think it would be especially great for hosting as it’s sure to please even the heartiest eaters, 
there’s nothing better than a veggie-packed curry.

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. Cooked mango does sound strange, but adding it to this curry makes it become succulently tender whilst soaking up all the other flavours of the curry. And the squeeze of lime adds a touch of acidity and aroma, whilst cashew nuts provide an extra source of protein, and a little creamy nuttiness.

Mango Coconut Curry

Nicole Kearsley
Perfectly spiced, super flavourful and full of protein, fiber, and nutrients, all in 33 minutes and a pot! Serve over rice or grains of your choice for an incredibly satisfying plant-based meal. Did I already say yum?!
Prep Time 8 mins
Cook Time 25 mins
Total Time 33 mins
Course Main Course
Cuisine Asian, Vegan
Servings 4 servings

Ingredients
  

  • 1 Onion Diced
  • 1 clove Garlic Minced
  • 1/2 inch Ginger Minced
  • 2 teaspoon Curry Powder
  • 1 teaspoon Tumeric
  • 1 can Coconut Milk
  • 1/2 Lime Juiced
  • 1 cup Vegetable Broth
  • 1 can Chickpeas Drained & rinsed
  • 1 mango Cubed
  • 1/2 cup Cashew Nuts
  • 1 Cilantro Roughly chopped
  • 1 teaspoon Sea Salt
  • 1 tablespoons Vegetable Oil
  • 1 Carrot Peeled and sliced
  • 8 ounce Spinach
  • 1 1/2 cups Basmati Rice Or any grain of choice

Instructions
 

  • Put the rice in a medium saucepan. Cook according to package directions. Lower the heat so it bubbles gently but steadily; cover and cook, undisturbed, until the rice is tender and the water is absorbed, 25 to 30 minutes (check only toward the end of cooking time). The rice should be studded with craters, or steam holes when it is ready. Remove the pan from the heat and keep it covered.
  • Meanwhile, heat a large cast iron or metal skillet with a high rim over medium heat. Once hot, add vegetable oil and sauté onions, garlic, and ginger. Add a pinch of sea salt and continue for about 10 minutes, stirring frequently until softened.
  • Add the curry powder and turmeric fry for a minute to release aromatics.
  • Add the coconut milk, cilantro, lime juice, vegetable broth, chickpeas, carrot, mango, cashew nuts, and the remaining salt, with enough water to roughly cover. Bring to the boil and simmer on low heat for 10-12 minutes or until carrot is cooked through.
  • Stir in spinach. Bring to boil then simmer on low heat for 2 minutes or until wilted.
  • Serve the curry atop the rice. Sprinkle with additional cilantro and lime as desired.

Notes

MAKE IT VEGAN-FRIENDLY: Ensure your curry paste is vegan-friendly and does not contain fish ingredients.
*ON SPINACH: You can replace the spinach altogether with kale.
**BASMATI RICE: A 1/4-cup serving of uncooked basmati rice contains approximately 150 calories, with about 15 calories — or 10 percent of the total caloric content — contributed by 1.5 grams of fat. None of this amount is saturated fat or trans fat, and basmati rice does not contain any cholesterol.
 
Keyword plant based, vegan
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