We all love curry, don’t we?
I mean, it’s satisfying, comfortable, tasty… Even healthy! I guess you’d say that curry & I have gotten real tight these past few months. During winter I’ve been making curry everything using pastes and powder of different colors.
It all started early last autumn when I bought my first vegan cookbook. I was soooooo excited. Flicking trough the pages I found a wonderful looking yellow Thai curry.
It became a staple.
The curry was filled with vegetables, tofu and a little rice. At that time, I wasn’t a fan of tofu tasting like… tofu. (I’ve gotten less sensitive about that now, I kind of like it.) But, even tho the texture seemed a bit off and the tofu was kinda’ weird… I couldn’t stop making it.
Oh my god I love it.
Oh my god I love it.
And this curry? It’s just perfect. Sweetness from the mangoes and sweet potatoes, creaminess from the coconut milk, usual curry kick from the curry… Mm, mm, mmm!
It truly is simple. One pot, 30 minutes, 14 simple ingredients, 4 steps. Easy & delicious!
Serves: 2 big bowls
100g cauliflower or broccoli
100g bell pepper
100g snow peas
2 cloves of garlic
150g Frozen mango
1 tsp ginger
3 tbsp curry paste*
200ml coconut milk
200g cooked chickpeas
200g sweet potatoes
Lots of tumeric for golden color
A squeeze of lemon or lime juice
1/2 to 1 tsp coconut sugar or maple syrup if needed
Optional: 1/4 chili for a extra spicy curry
*Don’t add all at the same time. Your brand could be spicier or less spicy than mine. Add to taste and modify after your taste buds.
- Add he chili, shallot, ginger and garlic to a big pot and sautée in a bit of water or oil.
2. Add currypaste, coconut milk, tumeric, coconut sugar, lemon juice, frozen mango and sweet potatoes to the pot. Stir until it’s well mixed. Wait for it to start boiling, then lower the heat and add in the chickpeas. Watch now and then as the coconut milk easily burns.
3. When the sweetpotatoes are soft, add in the rest of the vegetables. At this point I aslo added 100-150ml of water so that it would become more soup-like. Cook a bit ’til the vegetables are tender
4. Serve in big bowls and top of with (optional) cilantro, red pepper flake & a squeeze of lemon or lime!