This warm, flavorful, wonderful curry is inspired by this recipe from Minimalist Baker. I have adapted the ratios but most of this recipe comes from the original, except for the amounts of coconut milk and the removal of sweeteners. This recipe comes together quickly, under 30 minutes! It was SO tasty. I was so impressed.
Servings: 4
Ingredients
Veggies
- 1 medium onion
- 1 red bell pepper
- 1 large head of broccoli
- Frozen peas to reach desired veggie weight
Protein
- 8 oz roasted whole cashews
Fat
- 10 oz regular fat coconut milk
Fruit
- 2 fresh mangos or 12 oz frozen
Condiments & Spices
- 2 Tbsp minced fresh ginger
- 2 Tbsp minced garlic
- 1/2 tsp chili paste
- 1-3 tsp red curry paste or more, depending on desired heat
- 2-3 tsp soy sauce or tamari
- 2 tsp ground turmeric
- Pinch of salt
- 1 lemon juiced
- Fresh basil or cilantro to garnish
Instructions
- In a heavy bottomed pot over medium heat, sauté the onion, ginger, garlic, chili paste, and curry paste in a tiny bit of coconut oil for a couple of minutes, until fragrant and softened. Or, to make this meal oil free, dry sauté covered with a lid.
- Add coconut milk, salt, soy sauce, and turmeric, and simmer over medium heat for a few minutes.
- Add all the veggies except the peas to the pot.
- Simmer for 5-10 minutes, covered, stirring occasionally.
- When the veggies are softened, add fruit, peas, and lemon juice, and simmer for 3-4 minutes more over low heat.
- Garnish with cashews and fresh basil or cilantro.
- This meal keeps well for a few days. I add the cashews at the end before serving, so they don’t get soggy.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
Hi, I’m Katie Gates! I share satisfying, vibrant recipes (mostly plant based and sugar & flour free) to help you feel great while fully enjoying the deliciousness and beauty of food. These recipes have all supported me at one time or another in developing a joyful and empowered relationship to food and eating.
Nice recipe Katie. The sweetness of the mango and crunch from the cashews made for a lovely filling BLE lunch. Love your website and the recipe tips to help me stick to my BLE with shiny bright lines.
We just made this for lunch, and it is SO good! We’re on a new food journey and we’re succeeding largely due to the fact that we’re loving your recipes, Katie. Thanks for all the work you’ve put into this website and for making this available to all of us. Not sure if you’re a praying person, but we thanked God today for this delicious food, and we also thanked him for you! 🙂
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