Since I experimented with this mouth-watering, spicy mango curry recipe with coconut milk, mangoes have had a hard time to survive in our fruit basket for more than one day.
Not only that this exotic fruit is plain just a wonderful snack, in the meantime I just know too many clean eating recipes where mango is also the perfect ingredient.
Where to buy affordable mangoes?
Luckily, I can stock up our mango at Aldi for a reasonable price. On sale these fruits cost only 0.77 Euro ($0.96) – that’s when I grab a few of them and we celebrate a week full of exotic snacks and dishes in my kitchen:)
For this recipe you could also use convenient, frozen mangoes which in my region I can also get at the discounter. Let me know in the comment section, if mangoes are affordable in your region too and where you buy them.
Mango curry recipe – the mood booster for Easter
When looking at the photos, don’t you think that this yellow dominating mango curry could make a perfect, vegan Easter dish?
Easter is a feast of joy created by nature. We are surrounded by yellow flowers such as daffodils and dandelions and eat yellow dishes such as Easter pancake, Easter eggs, polenta and curry. This has an effect on our state of mind, because yellow is considered to be the real mood booster among colours.
A yellow tablecloth and yellow napkins and/or a bouquet of yellow Easter bells or tulips on the table are the perfect requisites to spend happy hours with family or friends.
Easter is three weeks away. So there is still enough time left to test out this simple and creamy mango recipe in time.Print
Mango Curry Recipe with Coconut Milk and Broccoli
A delicious, plant based curry recipe
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- 500 grams broccoli florets, diagonally split
- 1 mango, diced
- 1 spring onion, cut in rings
- 100 grams carrots, cut in small pieces
- 2 cloves garlic, minced
- 1 piece ginger, minced
- 1/2 tsp chili flakes
- 50 grams cashews
- 400 ml coconut milk
- 200 ml vegetable broth
- 1 tsp curry
- 1/2 tsp cilantro
- 1 tsp olive oil or 1 tbsp water
- some salt and pepper (optional)
- Sweat garlic, chilli pepper flakes and ginger in a little oil or water for about two minutes until the garlic is slightly browned and you can taste the smell of the chilli peppers.
- Then use the vegetable stock and coconut milk to deglaze.
- Add broccoli and carrots and bring to a boil.
- After boiling, add the spices and simmer on a low heat for about 15 minutes until broccoli and carrots are almost cooked.
- Add mango, spring onions and cashew nuts, stir well and simmer for another five minutes.
- Season with salt and pepper (optional)
- Serve with or without a side dish, e. g. nutty brown, wild rice or quinoa.
- Serving Size: 2
Mango curry recipe variations for omnivores
It is easy to vary this recipe regarding vegetables and also meat. If you have omnivore guests for Easter then you could easily add some chicken breast stripes or shrimps to this mango curry recipe. Especially chicken and mango are a perfect match.
OTHER RECIPES WITH MANGOES WE ENJOY
When I spot a mango in our fruit basket I would use it – besides of this mango curry recipe – in my breakfast smoothie, in my fiber rich muesli, as part of fruit infused water or include it in my beloved mango salad recipe with cucumbers.