Quick mango curry Stat!
Quick mango curry combines the perfect blender mango sauce and your favorite veggies for a satisfying. quick meal. This easy, healthy, plant-based recipe is a winner any night of the week. Pssst – it’s also a great portable lunch.
Living in Holland has transformed my food shopping habits. When I lived in the US, I would go maybe twice a week to what now seem like huge supermarkets. Today, I go to small local shops or sometimes the big outdoor market. And, we, like most people around here, shop nearly every day. You understand why if you saw the tiny kitchens and equally small fridges in most of the homes around here.
The upside of the daily food forage is that I am more aware of prices and so I know when something is a bargain. The downside is that so does everyone else. The shops are small, the stock runs out. Yes, completely out. So, when I find something on sale, in this case, mangoes, I try to snap them up. The wonderful thing about mangoes is that they freeze well. I just peel, dice and run them through the food processor to create a mango puree. That’s the basis of our quick mango curry.
Moving to Europe (um, when I’d never even been to Europe before) continues to be a big adventure even 8 years later. Combine that with embracing a plant-based diet and suffice it to say, adjustments have been made. My choice about plant-based and more particularly, not adding oil has channeled my inner DIY goddess. It’s no surprise that I decided to make my own Thai red curry paste. It’s great is so many recipes like veggie Thai red curry or sunshine tofu & noodles. It’s no surprise that I always try to keep some in the freezer.
Another day, another forage…
It sometimes goes like this. Mangoes in the freezer, no dinner plan in mind. Wander across the street (yes, my local shop is across the street). Let’s see, we’re not having a run on courgettes (zucchini my friends across the pond). Red peppers are on sale. There are always lots of carrots (Hey, Holland claims to have invented the orange carrot). Grab some green beans and we’re all set for quick mango curry.
I try take an adventurous approach to live these days. Nothing is for certain, so why get upset if there’s been a run on red peppers across the street? I’ll just use yellow. What? No yellow? That broccoli looks nice. Adjust, adapt and most importantly enjoy the adventure and laugh. Peace.Print
Quick mango curry is your easy, plant-based, delicious healthy dinner solution.
- 2 mangoes, peeled and diced
- 2 Tbsp. Thai red curry paste
- 1 Tbsp. tamari or soy sauce
- 1/2 cup vegetable stock
- 1 – 13 oz (400 ml) can coconut milk (about 1 ½ cups)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 courgette (zucchini), sliced into half moons
- 1 red bell pepper, thinly sliced
- 2 cups green beans (break them in half for easier eating)
- 2 medium carrots, thinly sliced
- 6 servings rice noodles or rice
- In a blender, combine the mangoes, curry paste, soy sauce, vegetable stock and coconut milk. Set aside.
- In a large skillet or wok, sauté the onions and garlic to soften them (about 3 minutes). Add the courgette, red bell pepper, green beans and carrots. Sauté by stirring constantly for 5 – 8 minutes until the vegetables are soft.
- Add the mango mixture and heat through for another 5 minutes.
- Serve over rice noodles or rice.
- Consider timing when cooking noodles or rice (you may want to start your rice before you start the curry).
- Read the label when buying Thai red curry paste, many contain fish sauce. Most contain added oil, but it will vary depending on quality.
- If you don’t use noodles, try mango curry over bean sprouts for a healthy, crunchy change.
- Category: Main Courses
- Method: Stove top
- Cuisine: Plant-based
Keywords: quick mango curry