Vegan Mango Coconut Curry Food

MANGO COCONUT CURRY

Steps:

• Heat up the oil in a large pan and add the onion, garlic and ginger once hot.
• Fry for around 10 minutes until softened.
• Add the curry powder and turmeric fry for about a minute until fragrant.
• Add the coconut milk, coriander, lime juice, stock cube, chickpeas, carrot, mango, cashew nuts and salt, with enough water to roughly cover.
• Bring to the boil and simmer on low heat for around 10 minutes until the carrot is cooked through.
• Add the spinach and simmer for another few minutes until wilted.
• Leftovers keep well covered in the fridge for a few days, and can be frozen. Enjoy!

VEGAN MANGO COCONUT CURRY

Steps:

• 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.