Vegan Mango Coconut Curry

Submitted by WJKing

"Worth the time to prep!"

 

• Ready In: 40mins
• Ingredients: 19
• Serves: 4

ingredients

• 1 onion, halved, then sliced
• 1 tablespoon coconut oil
• 3 tablespoons garlic, minced
• 1 piece fresh ginger (thumb-sized)
• 1 red chili pepper, chopped
• 1 tablespoon curry powder
• 1 tablespoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 tablespoon tomato paste
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 carrots, sliced
• 5 pieces bok choy
• 1 stalk lemongrass, chopped
• 1 (15 ounce) can coconut milk
• 1 (15 ounce) can chickpeas
• salt & pepper, to taste
• 4 cups quinoa, prepared according to package directions

directions

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