Thai Mango Curry
This recipe is perfect for Summer in Australia when you have buckets of fresh mango. The sauce is thick, creamy and full of flavour. You won't want it to end!
Wok or fry pan
Chopping board and sharp knife
kafir lime leaves
Cut into florets. Include leaves!
In a fry pan (or wok), fry the oil, onion, garlic, ginger, chilli, lemongrass and kafir lime leaves until onion starts to soften.
Add in the mango, lime, coconut milk, water and coconut aminos and simmer for approximately 20 minutes or until the sauce is thick and creamy.
Add the cauliflower, leaves and chickpeas and continue to simmer for 5 minutes or until the cauliflower is cooked to your preference.
Serve with rice, roasted cashews and pickled chilli (optional).
This is a mild curry. Feel free to add more chilli to increase the heat.
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