Vegan Mango and Bean Curry

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!

Vegan mango and bean curry

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

Method

1. Blend about 1/4 of the mango, coconut milk, chilli flakes & 1 tsp mustard seeds

2. Add the oil to a large pan medium heat

3. Add the other 1 tsp mustard seeds for a few minutes.

4. Add the curry powder, turmeric and pepper.

5. Add the blended sauce, rest of the mango, cannellini beans and optional peas or cucumber.

6. Add a handful of spinach, a cup of water and stir through for a few minutes until it starts bubbling

7. 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.

DID YOU MAKE THIS RECIPE?

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