Vegetable Coconut Mango Curry

Anything I add curry to tends to become a one of my favorite dishes. My love of cooking and intense flavors means I often experiment and rarely follow recipes. When I make a new dish or food for the first time, I usually check out a few recipes in a cookbook or online and then tailor my creation to my personal preferences and based on ingredients I already have (unless I decide to plan ahead; then I may get grab a few specific ingredients).

The first and last curry recipe I looked at was one from "Cooking Light" several years ago and featured coconut milk, curry powder, lime juice, salt, and pepper and recommended adding bell pepper and onion. It was very basic but delicious all the same. From this base recipe, I have come up with a few variations to either add ingredients that would otherwise go to waste or to experiment with new flavors and textures. I recently created the recipe below and it was and instant favorite, so I decided to share it here.

This recipe features turmeric (a new favorite spice of mine), hummus, and mango.

  • Turmeric is a popular ingredient in Indian cooking and part of the ginger family. Some people believe compounds called curcuminoids found in turmeric help fight inflammation, but research on this isn't strong or conclusive at this time. Either way, it's pretty tasty!
  • Hummus (a blend of garbanzo beans, sesame seed paste (tahini), lemon juice, oil, and seasonings) provides another element of flavor and creaminess, while adding fiber, protein, and unsaturated fats.
  • Mangoes add sweetness to help balance the spiciness of this recipe. They contain heart- and gut-friendly fiber; are an excellent source of antioxidants (vitamins A, C, and E) and folate; and are a good source of vitamin B6, vitamin K, copper, and potassium.
 Julienne bell peppers and onion, ensuring pieces are all about the same size.

Julienne bell peppers and onion, ensuring pieces are all about the same size.

 Add seasonings and toss until well-combined.

Add seasonings and toss until well-combined.

 Add vegetables to saute pan or wok; saute for about 5 minutes, or until tender.

Add vegetables to saute pan or wok; saute for about 5 minutes, or until tender.

 The final product with mango, curry, and grains added.

The final product with mango, curry, and grains added.

Print Recipe
Vegetable Coconut Mango Curry
Ingredients
  • 3 large bell peppers, julienned
  • 1 medium white or yellow onion, julienned
  • 2 Tbsp minced garlic
  • 1 1/2 Tbsp curry powder
  • 1 1/2 Tbsp turmeric powder
  • 1 Tbsp ground cumin
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 1 tsp red pepper flakes
  • 2 15-oz cans coconut milk
  • 2 Tbsp lime juice
  • 2 tsp sriracha (optional)
  • 3/4 cup hummus (original or red pepper)
  • 1 mango, diced
  • 4 cups cooked rice or quinoa
Instructions
1. Begin with cooking rice or quinoa according to package instructions (generally, 2 cups uncooked = 4 cups cooked).2. While grains are cooking, begin preparation of curry. Heat large saute pan or wok on medium-high heat.3. Add bell peppers, onion, and garlic to pan and saute until pepper and onion are slightly tender, about 5 minutes.4. Add 1/2 Tbsp of curry, turmeric, and cumin to vegetables and stir until well-seasoned. Decrease heat to low.5. In a medium bowl, combine remaining seasonings (curry, turmeric, cumin, salt, black pepper, red pepper flakes), coconut milk, lime juice, sriracha, and hummus. Mix until well-combined.6. Add mango and coconut milk mixture to saute pan with vegetables and combine. Turn heat to medium-high and simmer for about 5 minutes, stirring occasionally.7. Add rice or quinoa to curry mixture or serve separately.
Details
Prep time: Cook time: Total time: Yield: 8 servings