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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)

Kelly Jensen
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!
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dinner
Cuisine Thai
Servings 6

Ingredients
  

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 and I'll feature you in my stories!

Posted in Detox Recipes, Dinners, Easy Weeknight Meals, Favorites, Gluten Free, Low Sodium, One Pot Recipes, Recipe Index, Thai, Vegan Recipes, Vegetarian Recipes

2 Comments

  1. Pingback:Fresh Mango Margarita (Refreshing Summer Cocktail)

  2. Pingback:Mango Black Bean Chili (Vegan, Gluten Free, Dairy Free)

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