Plant-based Mango Curry

Written by Hollie Kempton | 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!)

INGREDIENTS

2 Cups pumpkin (Skin off)
2 Cups coconut milk
1 large ripe mango
1 large capsicum
1 large onion
2 tomatoes
A handful of green beans
A handful of snow peas
3 Tbsp tamari
1 Tbsp red curry paste
1 tsp curry powder (I use Ayam curry powder)
Juice of 1 lemon

METHOD

SERVING OPTIONS

Brown rice
Cauliflower rice
Rice 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 Kempton

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.

Read more by Hollie Kempton

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