Vegan Mango Coconut Curry

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry onion and garlic in coconut oil.
  • Grate fresh ginger into the pan.
  • Add 1/2 of the red chili pepper.
  • Add curry powder, turmeric, cumin and coriander.
  • Add 1 T. tomato paste, stir and fry.
  • Add red and green pepper and carrots. Fry 3-5 minutes.
  • Add bok choy.
  • In a blender, combine lemongrass and half of coconut milk and blend.
  • Add mango and remainder of coconut milk and blend thoroughly.
  • Add chickpeas to frying pan, stir and simmer 20-30 minutes.
  • Serve on top of quinoa or brown rice, garnished with remaining red chili pepper (diced) and fresh coriander if desired.
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