Vegan Mango Curry
Dive into the vibrant, tropical flavors of Vegan Mango Curry, a delightful fusion of sweet, spicy, and creamy goodness. This easy-to-make plant-based curry features juicy ripe mangoes simmered in aromatic spices like cumin, mustard seeds, and turmeric, all enveloped in a rich and silky coconut milk base. Perfectly balanced with hints of heat from green chilies and a refreshing zest of lemon juice, this recipe is a mouthwatering blend of savory and fruity flavors. Ready in under 40 minutes, it’s an ideal choice for a quick weekday dinner or a special vegan meal served with steamed rice or warm flatbread. This Vegan Mango Curry isn’t just a feast for the senses—it’s a nutritious and satisfying dish you’ll want to make again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole ripe mangoes
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 large onion
- 1 inch piece ginger
- 3 whole garlic cloves
- 1 whole green chili
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 0.5 teaspoon red chili powder
- 1 can coconut milk
- 1 teaspoon salt
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Peel and dice the mangoes, then set them aside.
In a large skillet, heat coconut oil over medium heat.
Add mustard seeds and cumin seeds. Sauté until the mustard seeds start to pop.
Finely chop the onion, and add it to the skillet. Cook until it's translucent, about 5-7 minutes.
Mince the ginger and garlic, then add them to the skillet along with the chopped green chili. Sauté for another 2 minutes.
Mix in turmeric powder, coriander powder, and red chili powder. Stir well to combine the spices with the onion mixture.
Pour in the coconut milk, stir well, and allow it to simmer for 5 minutes.
Add the diced mangoes and salt. Cook for another 10 minutes, or until the mangoes are tender and the flavors integrate.
Taste and adjust seasoning if necessary.
Before serving, garnish the curry with fresh cilantro and a squeeze of lemon juice.
Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 133.0 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
