Vegan Mango Curry

This vegan mango curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is made with a variety of spices, including cumin, coriander, and red chili powder, which give it a flavorful and aromatic taste. The mango adds a touch of sweetness and acidity to the curry, which balances out the spices perfectly. The curry can be served over rice or with flatbread.

I first came up with this recipe when I was living in Thailand. I was inspired by the many delicious curries that I ate there, and I wanted to create a vegan version that I could make at home. I experimented with different ingredients and spices until I came up with this recipe, which is now one of my favorites. I love the combination of the sweet mango and the spicy curry, and I think it's the perfect dish for a summer meal.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 ripe mango, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red chili powder
• 1 (15 ounce) can coconut milk
• 1/2 cup vegetable broth
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. Heat a large saucepan over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic, cumin, coriander, and red chili powder and cook for 1 minute more.
4. Stir in the mango, coconut milk, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Season with salt and pepper to taste.
7. Stir in the cilantro.
8. Serve over rice or with flatbread.

Why It Works

• The combination of cumin, coriander, and red chili powder creates a flavorful and aromatic spice blend.
• The mango adds a touch of sweetness and acidity to the curry, which balances out the spices perfectly.
• The coconut milk gives the curry a rich and creamy texture.
• The vegetable broth adds depth and flavor to the curry.
• The cilantro adds a fresh and herbaceous flavor to the curry.