After visiting Sri Lanka back in February I was very eager to make a vegan mango & bean curry! Back in Sri Lanka I was even having curry for breakfast, as that is the norm! It wasn't quite mango season at the time, but the curries i did have were so amazing! Here is a vegan mango curry for you to try out.
On a side note, my vegan blog has been added to the Top 60 Vegan Lifestyle Blogs!
Feel free to experiment with this vegan mango and bean curry. Try different types of beans and feel free to add extra ingredients. Pineapple was also a popular fruit to add into curries in Sri Lanka. I maybe had too much wholegrain 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 better fresh if available to but.
DID YOU MAKE THIS VEGAN RECIPE?
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You may also be interested in my '8 Benefits of a plant based diet' blog post.