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 milk
1 large ripe mango
1 large capsicum
1 large onion
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
- Place large wok on medium heat until the wok is hot
- Dice the online and place in the pot. Stir with a wooden spook, as the onion begins to stick add approx. 1/4 cup of water and stir. Continue this process until it caramelises (approximately 3 mins)
- Dice the pumpkin and tomatoes
- Add the curry paste and stir through until well combined adding 1/4 cup water
- Add the tomatoes and cook until fragrant. Approx. 30 seconds
- Add the coconut milk, curry powder and pumpkin
- Dice the mango and add to the curry
- Turn down the heat to a simmer
- cook until pumpkin is soft
- slice the capsicum, top and tail the green beans and add to the curry
- Cook until the capsicum and green beans are slightly cooked
- Turn off the heat and add the snow peas and lemon juice
From Hollie's cookbook Simply Fresh, visit Powered By Veggies to 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.
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