Updated: Apr 30, 2020
After visiting Sri Lanka back in February I was very eager to make a vegan mango & bean curry! Back over there I was having curry for breakfast, as that is the norm! It wasn't quite mango season but the curries i did have were amazing! So here is a mango curry for you to try out.
On a side note, I have recently been added to the Top 60 Vegan Lifestyle Blogs!
Feel free to experiment with the types of beans to add and what to serve it with. I maybe had too much rice on this photo!
Here's the ingredients (serves 2-3)
250g frozen mango (or 2 fresh mangoes pealed & chopped)
1 tin cannellini beans (or similar bean)
1 tin coconut milk
1 tsp dry chilli flakes
2 tsp mustard seeds (or powder)
1 tsp coconut oil (or other oil)
1/2 tsp turmeric
1 tsp curry powder
Pinch of pepper (this unleashes turmerics benefits)
Handful of spinach
(Optional) 1/2 cup of chopped cucumber or green peas
Serve with wholegrain rice or quinoa
Blend about 1/4 of the mango, coconut milk, chilli flakes & 1 tsp mustard seeds
Add the oil to a large pan medium heat
Add the other 1 tsp mustard seeds for a few minutes.
Add the curry powder, turmeric and pepper.
Add the blended sauce, rest of the mango, cannellini beans and optional peas or cucumber.
Add a handful of spinach, a cup of water and stir through for a few minutes until it starts bubbling
Serve with rice or quinoa.
I include either green peas or cucumber into my dish just to add more colour, but it works perfectly without. Also the mangoes are probably better fresh if available in store.