Mango Coconut Curry
Oh, I could eat this one every day. Not only quick and easy, but it cooks up in one pot.
- 1 Onion diced
- 2 Cloves Garlic minced
- 1 tablespoon Ginger minced
- 1 can Coconut Milk
- 1 can Chickpeas drained & rinsed
- 2 Carrots sliced
- 1 Mango peeled & cubed
- 1/2 cup Raw Cashews
- 6 ounces Spinach
- 1 cup Vegetable Broth
- 1/2 Lime juiced
- Fresh Cilantro
- 2 1/2 teaspoon Curry Powder
- 1 teaspoon Tumeric
- 1 teaspoon Salt
- 2 cups Rice Of Choice
Cook rice according to package directions.
While rice is cooking, saute onions in 1 Tbsp vegetable oil, approximately 5 minutes. Add garlic and ginger, continue to cook for 1 to 2 minutes. Add curry powder and Tumeric and continue to cook for another minute to release aromatics.
Add remaining ingredients except for spinach. Bring to boil. Cover then simmer over medium-low heat until carrots cooked, approximately 12 to 13 minutes.
Stir in spinach, return to boil then continue to cook for another 2 minutes.
Serve over rice. Sprinkle with additional cilantro and lime(optional)
MAKE IT A COMPLETE MEAL: Serve over rice or grains of your choice.
*SERVING: This recipe yields 17 grams of protein for each serving.