Thai Mango Coconut Curry (Vegan, Gluten Free)

This Mango Coconut Curry (Vegan, GF) is a sweet and savory meal packed with vegetables and healthy fats. Great for meal prep or to make ahead!
We are in week 3 of isolation here, and I am feeling the need to get VERY creative with our meals 🙂 One of my favorite pantry staple ingredients that makes pretty much anything taste better is coconut milk! I love coconut milk in curries, soups, for baking, or for making nice cream if I want a dessert.

This Mango Curry Is:

  • Rich
  • Sweet
  • Bright
  • Spicy (you can make less spicy, if you don’t like heat)
  • Vegan
  • Gluten free
  • Great for using pantry staples or frozen vegetables!

I had one last mango left in the fridge that I had been saving for a special isolation treat… and decided that this curry would be the best way to use it. I love having a bright pop of fruit in my curries, and this mango tied the whole dish together.

What’s In This Mango Coconut Curry (Vegan, GF)?

  • Coconut Oil
  • Onions
  • Carrots
  • Bell Peppers
  • Zucchini
  • Mango
  • Coconut Milk
  • Vegetable Stock
  • Curry Paste
  • Kefir Lime Leaves (optional, you can juice 1 lime instead)

One pantry staple ingredient that I always have on hand is curry paste! I bought a 6 pack of these little curry paste cans a year or two ago and they are a dinner lifesaver. I used the green curry paste which had a fantastic flavor and spice (not too hot, not too mild, juuuust right) but the red and yellow versions are delish too. You can also substitute 2 tablespoons of curry powder if you don’t have the paste on hand.

While this recipe is vegan & gluten free, you can substitute any other vegetables that you have on hand for this dish… it’s pretty flexible!

How Do I Make This Mango Coconut Curry?

In a large pot heat the coconut oil over low heat. Add the onion and saute on low heat for 5 minutes.
Add the remainder of the ingredients to the pot, stir well and bring to a boil. Reduce to a summer and cook on lot heat for 30 minutes.
Serve over Jasmine rice or riced cauliflower.
healthy pantry staple Thai Curry

What Else Can I Make With Coconut Milk?

healthy pantry staple Thai Curry

As always, if you make this vegan mango coconut curry be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

healthy pantry staple Thai Curry

Thai Mango Coconut Curry (Vegan, GF)

This Thai Mango Coconut Curry (Vegan, GF) is a sweet and savory meal packed with vegetables and healthy fats. Great for meal prep or to make ahead!
0 from 0 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dinner
Cuisine Thai
Servings 6

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 large red onion sliced
  • 2 carrots slices into rounds
  • 2 bell peppers sliced into strips
  • 1 zucchini diced
  • 1 mango diced
  • 1 14-ounce can coconut milk, full fat
  • 1 cup Vegetable stock
  • 2 tablespoons curry paste I used green curry
  • 3 kefir lime leaves

Instructions
 

  • In a large pot heat the coconut oil over low heat.  Add the onion and saute on low heat for 5 minutes.
  • Add the remainder of the ingredients to the pot, stir well and bring to a boil.  Reduce to a summer and cook on lot heat for 30 minutes.
  • Serve over Jasmine rice or riced cauliflower.
Keyword Bell Pepper, Coconut, Coconut Curry, Mango, Mango Curry, Onion
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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