Savory Mango Curry
Kelly Jensen
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!
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Dinner
Cuisine Thai
Servings 6 servings
Calories 190 kcal
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
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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.
Calories: 190 kcal Carbohydrates: 16 g Protein: 2 g Fat: 3 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 20 mg Potassium: 354 mg Fiber: 3 g Sugar: 12 g Vitamin A: 6087 IU Vitamin C: 80 mg Calcium: 32 mg Iron: 1 mg
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