Mango Curry Recipe with Coconut Milk and Broccoli

mango curry recipe

A delicious, gluten free, plant based curry recipe


  • 500 grams broccoli florets, diagonally split
  • 1 ripe mango, diced
  • 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 powder
  • 1/2 tsp cilantro
  • 1 tsp olive oil or 1 tbsp water
  • some salt and pepper (optional)


  1. Sweat garlic, ginger and chilli pepper flakes in a little oil or water over medium heat
    for about two minutes until the garlic is slightly browned and you can taste the smell of the chilli peppers.
  2. Then use the vegetable stock and coconut milk to deglaze.
  3. Add broccoli and carrots and bring to a boil.
  4. After boiling, add the spices and simmer on a low heat for about 10 minutes until broccoli and carrots are almost cooked.
  5. Add mango, and cashew nuts, stir well and simmer for another three minutes.
  6. Season with salt and pepper (optional)


  • Serve it without or with a side dish, e. g. nutty brown rice, wild rice or quinoa.