Vegan Mango Coconut Curry
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- Ready In:
- 40mins
- Serves:
- Units:
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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RECIPE MADE WITH LOVE BY
@WJKing
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