Name: Vegan Mango Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
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

Recipe by WJKing

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Ready In:: 40mins
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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

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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