Vegan Mango Coconut Curry
Worth the time to prep!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1
- 1tablespoon coconut oil
- 3
- 1
- 1
- 1tablespoon curry powder
- 1tablespoon turmeric
- 1teaspoon cumin
- 1teaspoon coriander
- 1tablespoon tomato paste
- 1
- 1
- 3
- 5pieces bok choy
- 1
- 1(15 ounce) can coconut milk
- 1(15 ounce) can chickpeas
- salt & pepper, to taste
- 4
Advertisement
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.
Advertisement