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Vegan Mango Chicken Curry

Vegan Mango Chicken Curry

Vegan Mango Chicken Curry🌱

Autumn is officially in full swing which means lots of warming curries, soups, stews and generally cosy dinners!

I kicked October off with this delicious vegan friendly mango chicken curry - it’s sweet, spicy and so flavoursome! Honestly a fool proof recipe, takes a short amount of time to prepare and you can freeze any you don’t use👏🏼 you can also prepare this in a slow cooker to save even more time in the kitchen!

The soya chunks are quickly becoming a go to meat replacement for me - the texture is so good and they work so well in a dish with lots of seasoning! These and the creamy coconut milk I used are available at Health Pharm along with so many more vegan + vegetarian staples 💚

Recipe (serves 4)

Ingredients:

• 1 tin coconut milk (I used Biona Light Coconut Milk)
• Vegan chicken replacement (I used 100g Clearspring Gluten Free Soya Chunks )
• 350g mango chunks (approx 2 medium mangos) - note, use riper mangoes for a sweeter dish
• 1/2 jar (150g) mango chutney
• 1tbsp cornflour mixed into a paste using water: to thicken
• 200g chopped mushrooms
• 2 chopped bell peppers
• 1 curry leaf
• Tsp cumin
• Tsp salt
• Tsp turmeric
• 2x tsp black pepper
• Rice, parsley + naan bread to serve

Method:

1. Prepare soya pieces (clearspring ones take 10 minutes to rehydrate in a bowl of boiling water)
2. Chop mango, mushrooms + peppers into chunks and sit to one side
3. Add coconut milk to saucepan and let it simmer on a medium heat
4. Stir in mango chutney and add in mango chunks, peppers + mushrooms
5. Add spices + curry leaf now, stir well then let simmer on a low-medium heat for 30 minutes
6. Cook rice and naan bread according to individual packet instructions while the curry cooks
7. Add corn-starch mixture to thicken the curry, mix well + leave for a further 5 minutes
8. Serve up with rice and naan bread, top with some parsley + dig in.



Mango chicken curry was my favourite dish before going vegetarian and I cannot believe it’s taken me 7 years to reinvent a plant based version of it - this is proof that any good meal can be just as good (or better) using vegan alternatives, so don’t be intimidated 🙌🏼

I made this when visiting my family this week + it went down so well! I already know it’s going to be a go to dinner for me for the foreseeable!

Hope everyone who tries this loves it as much as I did! Enjoy 🌱🌱🌱
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Frequently asked questions about becoming Vegan

Q: Are vegan recipes healthy?
A: Absolutely! Vegan recipes are centered around plant-based ingredients, which are packed with essential nutrients, vitamins, and minerals. By following a balanced vegan diet, you can enjoy a wide variety of delicious and nutritious meals.

Q: Can I get enough protein on a vegan diet?
A: Yes, you can! Contrary to popular belief, there are plenty of plant-based sources of protein, such as beans, lentils, tofu, tempeh, seitan, quinoa, and more. Incorporating a variety of these protein-rich foods into your vegan recipes will help you meet your protein needs.

Q: What about calcium and iron?
A: Vegan diets can provide ample amounts of calcium and iron. Foods like leafy greens, almonds, tahini, fortified plant-based milk, tofu, and lentils are great sources of these essential minerals. Pairing iron-rich foods with vitamin C sources, like citrus fruits or bell peppers, can enhance iron absorption.

Q: Are vegan recipes expensive?
A: Not necessarily! While some specialty vegan products may be pricier, a well-planned vegan diet can be quite affordable. Staples like grains, legumes, fruits, and vegetables are often budget-friendly, especially when purchased in season or in bulk.

Q: How can I replace dairy products in vegan recipes?
A: There are numerous plant-based alternatives available for dairy products. For milk, you can use soy milk, almond milk, oat milk, or coconut milk. Replace butter with plant-based margarine or coconut oil, and try using cashews or silken tofu for creamy textures in recipes.

Q: Can I still enjoy desserts on a vegan diet?
A: Absolutely! Vegan desserts can be just as indulgent and delicious as traditional ones. You can use substitutes like coconut milk, almond milk, or cashew cream in place of dairy cream, and flax eggs or aquafaba as egg replacers. Get creative with ingredients like dates, bananas, cocoa, and nuts to whip up scrumptious vegan treats.

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