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Mango Coconut Curry

Nicole Kearsley
Oh, I could eat this one every day. Not only quick and easy, but it cooks up in one pot.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, Vegan
Servings 2

Ingredients
  

  • 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

Instructions
 

  • 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)

Notes

MAKE IT A COMPLETE MEAL: Serve over rice or grains of your choice. 
*SERVING: This recipe yields 17 grams of protein for each serving.