Name: Mango Coconut Mung Bean Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 9 cloves garlic, minced; 1 tbsp cumin seeds; 1 medium mango, diced; 14 oz can coconut milk; Juice of 2 limes; 4 tbsp canola oil; 2 tbsp ginger paste; 2 tbsp ground coriander; 1 tsp turmeric; 1 tsp sea salt; 1 tsp cayenne pepper; 4 cups water; 1/2 cup fresh cilantro, chopped; 1 cup mung beans, rinsed; 14 oz can crushed tomatoes

Vegetable Curry

What vegetables can I use for Vegetable Curry?

Do I need any special equipment to make Vegetable Curry?

Can I substitute ingredients in Vegetable Curry?

How can I adjust the consistency of Vegetable Curry?

What are some common mistakes to avoid when making Vegetable Curry?

How should I store Vegetable Curry leftovers?

Savor the flavor of our Mango Coconut Mung Bean Curry, a vegan dish that combines Indian spices, coconut milk, mango, and lime in a delightful medley. This simplified recipe can be prepared using the stovetop or Instant Pot.

Gluten Free

Lactose Free

Vegetarian

Vegan

Fresh Vegetables

gram

garlic

Seasonings

whole cumin seed

Fresh Fruit

mango

Non Dairy Milk

milliliter

coconut milk

lime

Oils

canola oil

ginger paste

ground coriander

ground turmeric

sea salt

cayenne pepper

Water

water

fresh cilantro

Beans & Legumes

mung beans

Canned Vegetables

crushed tomatoes

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Niacin (B3)

Pantothenic acid (B5)

Alpha-carotene

Iron

Beta-cryptoxanthin

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Autumn Medley Vegetable Curry

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Hearty Coconut Veggie Curry

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Autumn Harvest Veggie Curry

Enjoy the delightful flavors of this Zesty Thai Coconut Veggie Curry made with a delightful blend of vegetables, red curry paste, and coconut milk. Topped with fresh cilantro, this mouth-watering curry is best served over brown rice.

Zesty Thai Coconut Veggie Curry

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Simple Veggie Curry Recipe by Tasty

This amazing aubergine curry  is quick, vegan and soooo tasty. Brought to you by the kings of curry.

Aubergine Curry – Eggplant Curry

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Thai Coconut Vegetable Curry Recipe by Tasty

Thai Red Vegetable Curry ready in 30 minutes! A super healthy vegan, gluten-free, dairy-free, paleo meal loaded with good for you vegetables, Thai spices, and creamy coconut milk.

Thai Red Vegetable Curry

Mango Coconut Mung Bean Curry

Produce

Baking Goods

Dairy

Beverages

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In a large pot or Dutch oven, heat the canola oil over medium-high heat.

Add cumin seeds and cook for about 1 minute, until they just begin to darken.

Add minced garlic and sauté for 3-4 minutes until it has browned, but watch it carefully to prevent burning.

Add crushed tomatoes, ginger paste, ground coriander, turmeric, sea salt, and cayenne pepper, and stir to combine. Sauté this mixture for 5 minutes, stirring frequently.

Add water and rinsed mung beans, increase heat to high, and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring once or twice, until mung beans are cooked.

Stir in coconut milk, diced mango, lime juice, and chopped cilantro, and cook for another 5 minutes.

Using the sauté function, heat your Instant Pot on normal heat. Add canola oil and cumin seeds, cooking for approximately one minute until they sizzle.

Add minced garlic and sauté for 3-4 minutes until browned, watching carefully to prevent burning.

Add crushed tomatoes, ginger paste, ground coriander, turmeric, sea salt, and cayenne pepper, stirring to combine. Sauté this mixture for 5 minutes, stirring frequently.

Add 3 cups of water and rinsed mung beans. Place the lid on your Instant Pot and set to manual pressure cook on HIGH for 10 minutes.

Allow the pressure to release naturally (about 20-30 minutes) and remove the lid once safe.

Stir in coconut milk, diced mango, lime juice, and chopped cilantro. Serve and enjoy!

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