Coconut Mango Curry
A meal inspired by Indian and Thai flavors that is hearty, flavorful, immune-boosting, and guaranteed to leave you feeling satiated and warm.
- January 22, 2021
- 2
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Ingredients
- ½ red onion
- 1 tbsp grated fresh ginger
- 3 cloves garlic
- 2 tbsp coconut oil
- 1 tbsp turmeric
- 3 tbsp curry powder
- 1 tbsp garam masala
- 2 bay leaves
- ¾ cup mango puree
- 16 oz can of coconut milk
- 1 tbsp apple cider vinegar
Directions
- Step 1
- In a blender or food processor, puree the red onion, fresh ginger, and garlic with a splash of water until all combined.
- Step 2
- Meanwhile, in a large saucepan, heat coconut oil. Add in remaining spices and bay leaves, stirring until all the spices are coated in oil and starting to get fragrant – around 30-45 seconds. Add in the onion puree and cook until the mixture turns into a paste-like consistency, around 15 minutes, stirring occasionally so the mixture doesn’t stick. Once the puree has cooked down, add in the mango puree, coconut milk, and apple cider vinegar, stirring until well combined. Cover and let simmer for 15 minutes, then uncover and cook for an additional 10 minutes or until the curry reaches your desired consistency.
- Step 3
- Serve with rice, peas, steamed cauliflower, a vegan chik’n patty, or however else you’d like!
