Soy-Free Mango Curry

Experience an exotic twist on comfort food with this vibrant and creamy Soy-Free Mango Curry! Bursting with the tropical sweetness of ripe mangoes and the rich silkiness of coconut milk, this recipe strikes a harmonious balance between sweet and savory. Fragrant spices like curry powder, turmeric, and cumin infuse the dish with bold, aromatic flavors, while colorful bell peppers and green peas add delightful texture. Perfect for those seeking a plant-based, soy-free option, this curry is both allergen-friendly and incredibly satisfying. Ready in under an hour and garnished with fresh cilantro, it's ideal to serve over fluffy basmati rice or alongside warm flatbreads for a wholesome, restaurant-quality meal at home.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium ripe mangoes
• 1 can (400 ml) coconut milk
• 2 tablespoons vegetable oil
• 1 large, finely chopped onion
• 4 minced garlic cloves
• 1 tablespoon, minced fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 medium, diced red bell pepper
• 1 cup, fresh or frozen green peas
• 1 tablespoon lime juice
• 0.5 teaspoon salt
• 0.25 cup, chopped fresh cilantro
• 0.5 cup water

Directions

Step 1

Peel and dice the mangoes, ensuring you remove the pit. Set aside.

Step 2

Heat the vegetable oil in a large pan over medium heat.

Step 3

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 4

Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.

Step 5

Add the curry powder, ground cumin, ground coriander, and turmeric to the pan. Stir well to coat the onions and let the spices cook for about 1 minute.

Step 6

Pour in the coconut milk and water, stirring to combine with the spice mixture.

Step 7

Add the diced red bell pepper and green peas to the pan. Stir well.

Step 8

Bring the mixture to a gentle simmer and let it cook for about 10 minutes, until the vegetables are tender.

Step 9

Add the diced mangoes into the curry and cook for another 5 minutes. The mangoes should soften slightly without losing their shape.

Step 10

Stir in the lime juice and season with salt to taste. Adjust the seasoning if necessary.

Step 11

Remove from heat and garnish with fresh cilantro.

Step 12

Serve hot over rice or with your favorite flatbread.

Nutrition Facts

Serving size	(1592.3g)

Amount per serving	% Daily Value*
Calories	966.1

Total Fat 31.2g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 17.1g
Cholesterol 0mg	0%
Sodium 5361.9mg	0%
Total Carbohydrate 171.2g	0%
Dietary Fiber 24.0g	0%
Total Sugars 120.4g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 242.2mg	0%
Iron 16.1mg	0%
Potassium 2408.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 7.0%

Carbs: 66.0%