Written by Hollie Kempton | Tuesday, 4 December 2018
A great way to use up your stash of juicy mangos is to make this quick veggie Mango Curry, it's perfect for Summer as it puts a spin on the classic red curry flavours.
This recipe is perfect for the gorgeous in-season mangoes at this time of year. Buying those bargain boxes of mangoes around Christmas is great for the pocket but sadly sometimes they go to waste. A great way to use up your stash of juicy mangos is to make this Mango Curry, it's perfect for Summer as it puts a spin on the classic red curry flavours.
Serves 4 | 10 mins prep | 15 mins to cook | Vegetarian (Can be made vegan if you use a vegan-friendly curry paste!)
2 Cups pumpkin (Skin off)2 Cups coconut milk1 large ripe mango1 large capsicum1 large onion2 tomatoesA handful of green beansA handful of snow peas3 Tbsp tamari1 Tbsp red curry paste1 tsp curry powder (I use Ayam curry powder)Juice of 1 lemon
Brown riceCauliflower riceRice noodles
From Hollie's cookbook Simply Fresh, visit Powered By Veggiesto purchase the eBook. Simply Fresh is a collection of whole food plant-based recipes that will encourage even the fussiest eaters to incorporate more fruit and vegies into their diet.
Hollie is a healthy living advocate and lover of life. She aims to empower people to bounce out of bed in the morning full of energy fueled by whole plant-based foods. A health and nutrition coach, fitness instructor and self-taught cook, Hollie's taken many plant-based cooking classes both at home in Australia and overseas. Her passion is around working with people to educate them on achieving their best health.