Recipe: Perfect Mango and coconut curry (vegan)

Mango and coconut curry (vegan). This mango coconut chickpea curry is flavorful, creamy and vibrant. Perfect for those looking for a mild, sweet curry and only requires simple ingredients. This Mango Coconut Tofu Curry is creamy and spicy, yet perfectly balanced with freshness and sweetness thanks to the fresh mango pur ée.

Coconut milk adds creamy texture, coconut sugar sweetens the dish naturally, and red bell pepper, green peas, mango, and cashews are the delicious add-ins that make this dish insanely beautiful and filling. Mango Curry - lip smacking curry made with mangoes, aromatic spices and coconut milk. Sweet, spicy and creamy flavors make this curry a favorite. You can have Mango and coconut curry (vegan) using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mango and coconut curry (vegan)

1. You need 3 of small onions.
2. Prepare 2 cloves of garlic.
3. It's Splash of Garlic oil.
4. It's 1 spoon of chilli flakes.
5. It's 1 spoon of turmeric.
6. You need 1 spoon of Garam Massala.
7. It's 1 spoon of mustard seeds.
8. Prepare 1 spoon of veg billion.
9. You need 1 of beetroot.
10. Prepare 1 of large radish.
11. You need Tin of mango.
12. Prepare Tin of coconut.
13. You need Tin of chickpeas.

A must try recipe in the mango season. 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. A final note on this mango curry recipe - it's very easy to make vegan.

Mango and coconut curry (vegan) instructions

1. Fry the onions and garlic in the garlic oil until clear.
2. Add the spices and fry until the mustard seeds pop and crackle.
3. Scoop the onions and spices to the side of the pan. Dice and add the vegetables. Fry until just tender.
4. Add the tins of mango, coconut and chickpeas.
5. Put the noodles on to boil.
6. Once the noodles are ready, serve topped with sesame seeds.

The main sauce liquid is coconut milk - we add creme fraiche to thicken things up. However you can also use a thick creme, basic sour cream or, indeed vegan versions of these creams. They're becoming more and more readily available and work in the dish in much the. The combo of sweet and spicy is killer… (in a good non-violent vegan way). 😉 To make Thai Mango Chickpea Curry: in a large skillet or pot heat the oil over medium-high heat. I used a general, mild, curry powder from Rajah that was fine.