Yellow Mango Curry

Holy hell. I love curry. I love curry so much more now that I’m a plant based eater. Theres so many flavors, textures, and opportunities with curry. So many different cultures and vibes, it’s honestly hard to get bored coming up with new variations of this dish that is so loved all over the world.

Curry is one of those things you can always count on as a vegan. When eating out, curry is always your best bet if unsure. And most times than not, it’s going to fill you up and satisfy all your cravings too.

This one specifically I made in excitement and anticipation for summer. A little spiced with jalapeño pepper and sweetened with mango right at the very end. It’s SOO delicious. A little Mexican and Thai inspired. How could it get better than that?

Make the curry paste up to a week in advance when you have a few minutes to make your weeknight meal just that much easier.

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The Goods:

For the curry paste:

• 1/2 onion, peeled

• 3 cloves garlic, peeled

• 1 inch cube ginger, peeled

• 2 tbsp turmeric

• 1 tbsp curry powder

• 1 tsp cinnamon

• 2-3 tbsp water

• 1 yellow bell pepper, seeded

• 1 jalapeno, seeded (or less if you want less spicy)

For the curry:

• 1 tsp coconut oil

• 1 onion, peeled and sliced

• 3 small golden potatoes, chopped

• 1 tsp salt

• curry paste (from above)

• 1/2 cup sprouted lentils

• 1 can coconut milk

• 1/2 cup veggie stock + extra if needed

• 1 yellow bell pepper, seeded and chopped

• 1 bunch broccolini, stems chopped off

• 1 large mango, peeled and diced

• 1 tsp salt

• red chili flakes for serving

• minced basil for serving

• green onion slices for serving

• cooked quinoa or rice for serving

The Method:

For The Paste:

1. Add all ingredients to high powdered blender and blend for 1-2 minutes until smooth. Set aside while you make the curry.

For The Curry:

1. In a large sauté pan, heat coconut oil over medium high heat.

2. Toss in the onions, salt and cook for 2-3 minutes until softened.

3. Add the potatoes and cook for 1-2 minutes.

4. Grab the blender with the paste pour that into the pan. Cook for 1-2 minutes stirring everything together.

5. Now, grab your lentils, coconut milk and veggie stock and add them into the pan.

6. Cook for 13-15 minutes covered until potatoes and lentils are tender, stirring occasionally. If you need more liquid, you can add 1/2 cup more veggie broth into the pan.

7. When the potatoes are fork tender and the lentils are soft, add the bell pepper and cook for 3-5 minutes. Then add the broccolini and mango, cook for 1-2 more minutes.

8. To serve, add cooked quinoa or cooked rice into a bowl, top with a few generous spoonfuls of curry (be sure to get all the variety of veggies), and then top with fresh basil threads, red chili flakes, and green onion slices.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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