Name: Mango Coconut Curry
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 tbsp coconut oil (or avocado or grape seed oil); 1 medium shallot (minced); 2 tbsp ginger (minced fresh); 2 clove garlic cloves (minced); 1 null thai red chili (stemmed and thinly sliced with seeds); 1 cup red cabbage (optional, chopped); 3 tbsp red curry paste (ensure vegan-friendly); 2 can coconut milk (light or full-fat for creaminess); 3 tbsp coconut sugar (plus more to taste); 0.25 tsp sea salt (plus more to taste); 2 tsp tamari (or soy sauce if not gluten-free); 1 tsp ground turmeric; 1 null red bell pepper (seeded and cut into bite-size pieces); 0.25 cup green peas (optional, frozen or fresh); 2 null mango (ripe, cubed); 0.25 cup roasted cashew (salted is best); 1 tbsp lemon juice (freshly juiced); 1 block brown rice (or coconut quinoa); 1 heaping broccoli (steamed); 1 handful thai basil (or fresh cilantro)

Mango Coconut Curry

This Mango Coconut Curry is a vibrant, one-pot Thai-inspired dish that balances creamy coconut milk with the natural sweetness of ripe mango. Infused with aromatic ginger, garlic, and turmeric, this protein-rich curry features crunchy cashews and tender red bell peppers for a satisfying plant-based meal ready in just 30 minutes.

Instructions

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1

Heat a large rimmed skillet over medium heat. Add the coconut oil (1.5 tbsp), shallot (1 medium), fresh ginger (2 tbsp), garlic cloves (2 clove), red chili (1 thai), and a pinch of sea salt (0.25 tsp). Sauté for 3 minutes, stirring frequently.
2

Stir in the red cabbage (1 cup) and red curry paste (3 tbsp). Cook for 2 minutes more.
3

Add the coconut milk (2 can), coconut sugar (3 tbsp), remaining sea salt (0.25 tsp), tamari (2 tsp), and ground turmeric (1 tsp). Stir and bring to a simmer over medium heat.
4

Reduce heat to medium-low. Add the bell pepper (1 red) and green peas (0.25 cup). Cook for 10 minutes until the vegetables soften and absorb the curry flavors. Adjust seasoning to taste.
5

Stir in the cubed mango (2), roasted cashew (0.25 cup), and lemon juice (1 tbsp). Simmer for 4 minutes more on low heat.
6

Serve hot over brown rice (1 block) or broccoli (1 heaping). Garnish with thai basil (1 handful) and extra lemon wedges if desired.