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
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


  1. Place large wok on medium heat until the wok is hot
  2. 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)
  3. Dice the pumpkin and tomatoes 
  4. Add the curry paste and stir through until well combined adding 1/4 cup water
  5. Add the tomatoes and cook until fragrant. Approx. 30 seconds
  6. Add the coconut milk, curry powder and pumpkin 
  7. Dice the mango and add to the curry
  8. Turn down the heat to a simmer
  9. cook until pumpkin is soft
  10. slice the capsicum, top and tail the green beans and add to the curry
  11. Cook until the capsicum and green beans are slightly cooked
  12. Turn off the heat and add the snow peas and lemon juice


Brown rice
Cauliflower rice
Rice noodles

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.

Posted by Hollie Kempton
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.

Related recipes articles

Meredith East-Powellhealingyogi

Zucchini Fritter Recipe - Low FODMAP & suitable for a SIBO Diet

These crispy fritters make a beautiful light meal; serve with a poached egg for breakfast or with a salad for lunch or dinner. They can easily be stored in the fridge for a healthy snack but they are most delicious when served hot and crispy from the pan.

Hayley Richardsrawkarma

Raw Peanut Butter and Jelly slice

This recipe was originally published in Hayley's eBook, Raw Karma Stripped. Stripped is available on raw-karma.com and contains 30+ raw vegan whole food dessert recipes.

Nina Gelbkenaturally_nina_

Turmeric Latte Bliss Balls

Packed with warming and healing anti-inflammatory spices, these flavour-packed bliss balls make the perfect snack for when you need a boost of energy, especially during the cooler months. A great source of long-lasting complex carbohydrates to fuel your body, healthy fats to boost brain power and plant protein to keep you satisfied until your next meal, as well as an abundance of vitamins, minerals and powerful antioxidants to nourish the body, mind and soul. Yum!