If you’re a fan of thai food and oriental flavours with a savoury-sweet vibe then this mango curry recipe is for you. Each ingredient blends together to provide you with naturally sweet flavours from the mango, peppers and onions, whilst the coconut, ginger and red curry paste provide a burst of earthy and fragrant flavours.
Serves: 3 | Cooking Time: 30 Minutes
Ingredients
- 2 Soft Ripe Mangos
- 1 Red Bell Pepper
- 1 Red Onion
- 200G Soaked Chickpeas
- 2 Tbsp Coconut Oil
- 2 Garlic Cloves
- 1 Red Chilli (optional)
- 400ML Coconut Milk
- 160ml Coconut Cream
- 1 Tsp Turmeric
- Fresh Ginger
- Soy Sauce
- Fresh Coriander (optional)
- 125G Udon Noodles (or vegan noodles of choice)
- Red Curry Paste (with no fish)
Method
Slice the onion, garlic and peppers into thin strips, in a large caserole dish place 2 tablespoons of the coconut oil and let it melt. Once the oil has melted, add in your sliced vegetables and grated ginger into the pot.
After a couple of minutes the vegetables should be softer, add in three tablespoons of the red curry paste, stir in with the vegetables, then add the coconut milk, coconut cream, teaspoon of turmeric and a tablespoon of soy sauce. Allow the ingredients to simmer together and combine.
Once the ingredients in the casserole pot are simmering add in the chickpeas. (We add these later on as the jarred, soaked ones are already soft).
While your ingredients are simmering and the flavours are combining, peel and dice your mango into small chunks. Now it’s time to include this into the curry mixture. Lower the heat, stir the ingredients, break some coriander over your dish, and cover the pot, leaving it to sit for a few minutes whilst you boil the noodles.
In a separate pot, boil some water with a pinch of salt and add the noodles, until they soften. To serve, you could either mix the noodles in with the curry, or drain and pass the noodles into individual bowls and spoon the curry sauce and ingredients over.
Find this and more in Mama Lotties Vegan Cookbook
Watch us cook instead
Vegan Yellow Mango Curry
Ingredients
- 2 Soft Ripe Mangos
- 1 Red Bell Pepper
- 1 Red Onion
- 200 G Soaked Chickpeas
- 2 Tbsp Coconut Oil
- 2 Garlic Cloves
- 1 Red Chilli optional
- 400 ML Coconut Milk
- 160 ml Coconut Cream
- 1 Tsp Turmeric
- Fresh Ginger
- Soy Sauce
- Fresh Coriander optional
- 125 G Udon Noodles or vegan noodles of choice
- Red Curry Paste with no fish
Instructions
- Slice the onion, garlic and peppers into thin strips, in a large caserole dish place 2 tablespoons of the coconut oil and let it melt. Once the oil has melted, add in your sliced vegetables and grated ginger into the pot.
- After a couple of minutes the vegetables should be softer, add in three tablespoons of the red curry paste, stir in with the vegetables, then add the coconut milk, coconut cream, teaspoon of turmeric and a tablespoon of soy sauce. Allow the ingredients to simmer together and combine.
- Once the ingredients in the casserole pot are simmering add in the chickpeas. (We add these later on as the jarred, soaked ones are already soft).
- While your ingredients are simmering and the flavours are combining, peel and dice your mango into small chunks. Now it’s time to include this into the curry mixture. Lower the heat, stir the ingredients, break some coriander over your dish, and cover the pot, leaving it to sit for a few minutes whilst you boil the noodles.
- In a separate pot, boil some water with a pinch of salt and add the noodles, until they soften. To serve, you could either mix the noodles in with the curry, or drain and pass the noodles into individual bowls and spoon the curry sauce and ingredients over.
Mangos are deliciously sweet