Savory Mango Curry
This savory Mango Curry with coconut milk recipe is a sweet and savory meal packed with vegetables and healthy fats. Great for meal prep or to make ahead! We love enjoying this mango curry recipe over freshly steamed jasmine rice. It's loaded with fresh or frozen vegetables, and so simple to make!
Servings: 6 servings
Calories: 190kcal
Cost: $1
Ingredients
- 1 tablespoon coconut oil
- 1 sweet onion sliced
- 2 carrots slices into rounds
- 2 bell pepper sliced into strips
- 1 zucchini diced
- 2 cups mango diced
- 1 14-ounce can coconut milk full fat
- 2 cups Vegetable Stock
- 2 tablespoons curry paste I used green curry
- 1 tablespoon lemongrass powder
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.
Nutrition
Calories: 190kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 354mg | Fiber: 3g | Sugar: 12g | Vitamin A: 6087IU | Vitamin C: 80mg | Calcium: 32mg | Iron: 1mg