When I got interested in plant-based nutrition several years ago, this was the first recipe I developed to integrate in my daily cooking routine. I am not a vegan, and I do not plan becoming one, but I am very interested in what nutriments you can get from different ingredients. When I did a lot of research I found loads of different recipes, and this is when the plant-based cooking adventure started.
I was done with al l the varieties of ratatouille normal cookbooks would suggest, so I got deeper into the topic. I observed that over the last years, some of my friends were interested in the same topics, and this is how we exchanged on the topic. We exchanged combinations, ingredients etc. Today, I possess a lot of plant-based cookbooks, and I try many different recipes on a regular basis. The best thing about is that you cannot really screw up recipes. And with different herbs and grains, you can transform basic recipes very quickly.
I cooked this very recipe the first time I hosted a vegan dinner party, for people that were actually not vegan. They all really loved it, and even today, two years later, when I mention the recipe, they still remember how delicious it was.
Why you’ll love this recipe?
Vibrant Asian flavours: The natural sweetness of ripe mango blends beautifully with aromatic spices, creating. dish that’s bold and unforgettable.
Wholesome and nourishing: Made entirely with whole foods like fresh mango, spices and coconut milk, this curry is both nutritious and delicious.
Rich and creamy texture: The coconut milk gives the sauce a luscious consistency that perfectly coats the vegetables and rice you pair it with.
Perfect for weeknight meals or entertaining: It’s bright flavours and unique combination of ingredients make it equally suited for a quick family dinner or impressing guests. ¨
Mango Curry
Ingredients
- 2 tsp coconut oil
- 1 chopped onion
- 1 zucchini
- 1 bell pepper yellow
- 280 g green beans
- 3 garlic cloves minced
- 2 tsp fresh ginger minced
- 2 tbsp red curry paste
- 500 ml coconut milk
- 1 tbsp soy sauce
- 1 ripe mango
- 1 tbsp lime juice
Instructions
- Chop the onion, then cut the beans, the zucchini and the bell pepper into chunks.
- In a large soup pot hear the oil over a medium heat.
- Add the onion first and sauté until lightly golden.
- Now add the vegetables and cook them until they start to become tender.
- Add the garlic, ginger and curry paste and stir until well combined.
- Finally pour in the soy sauce and coconut milk and turn everything to a gentle simmer.
- Once the pot is simmering, add the mango.
- Reduce the heat and cook this all together until the mango almost falls apart.
- Now turn off the heat, add some lime juice and stir one last time before plating the bowls.
- Enjoy!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
The instructions were clear, the ingredients worked perfectly together, and the result was delicious. Will definitely make it again!