Mango Curry is bursting with flavor! Made with tempeh, broccoli, and red pepper, it comes together quickly, so it's a great dinner dish for busy weeknights. This easy recipe is vegan with a gluten-free option.
Vegan Mango Curry
I originally shared this recipe 10 years ago (what!?) for Vegan MoFo. (That's Vegan Month of Food for those of you not in the know.) It was originally based on a recipe I made in a tempeh cooking classes my friend Deana and I took at The Natural Gourmet Institute in Manhattan, which sadly closed its doors a few years ago.
Over the years, I've changed the recipe, adding more vegetables and swapping curry powder for curry paste. While I do love an Indian curry made with powder, I've found for home cooking I do favor those made with Thai-style pastes.
I love to make this dish at the beginning of spring, when the days are warm and the evenings are chilly. The mango is there as a reminder that warmer weather is on its way.
How to Make Vegan Mango Curry
This recipe is super easy to make!
- First you heat the oil in a pan over medium-high heat and then mix in the tamari. You add the cubed tempeh to the pan and flip it around, so it absorbs the mixture. Cook it for about 2 minutes per side, until it just begins to brown.
- Next you add the onion, cooking it until it softens and begins to brown, about 5 minutes.
- Then you add the bell pepper, broccoli, ginger, and garlic, and cook for about 5 more minutes, until they soften.
- While the vegetables are cooking, you mix together the coconut milk, curry paste, vegetable stock, salt, pepper, and red pepper flakes (if using).
- You pour the coconut milk mixture into the pan and add the mango, too.
- Then you bring the mixture to a boil, and then lower the heat to medium low. Allow your curry to simmer for about 15 minutes, stirring it occasionally.
- Garnish your cooked curry with chopped cilantro.
What is Tempeh?
Tempeh is a fermented soybean cake that originated in Indonesia. Because it’s fermented, it can have discolored spots that almost look moldy. It’s perfectly safe to eat, though. It can usually be found in the same area of the grocery store as tofu, which is usually the produce are or the refrigerated section.
I've had people tell me that they don't know what to do with tempeh, and I think this is a great starter recipe. If you find that tempeh is a little too much of a fermented flavor for your tastes, you can either steam in over hot water for a few minutes, or you can simmer it in a bath of vegetable stock for about half an hour. I often simmer it while I'm preparing the rest of the ingredients, and then use the same pot to the cook the meal.
Tempeh can sometimes be made with added grains. If you follow a gluten-free diet, make sure your tempeh doesn't include glutenous grains.
How To Cut a Mango
Cutting a mango can be tricky, because the pit is large and difficult to locate. The pit is long and flat and runs down the center of the mango. To cut your mango:
- First you stand it upright on one end on a cutting board. You'll be able to see the indents around the pit on the top.
- Then you slice the flesh away from either side of the pit.
- Next you make crosshatched cuts about 1 inch apart in each mango half, being careful not to cut through the skin.
- Finally, you se a spoon to scoop the mango cubes out of the skin. Then, discard the skin. (I throw mine outside for the squirrels.)
Where to Buy Curry Paste
Curry paste can usually be found in the Asian aisle of the grocery store. It comes in green, red, and yellow varieties, the difference being the spices it's made with. Be sure to always check the ingredients, because sometimes fish will be snuck into the ingredients.
How to Customize Your Mango Curry
You can play with this recipe to make it your own!
- Instead of yellow curry paste, you can use red or green.
- If you don't like tempeh, you can use baked tofu or chickpeas.
- A green bell pepper can be used instead of red.
- Instead of broccoli, you can use cauliflower, baby bok choy, or spinach.
- Bamboo shoots and spicy peppers can be added, if you want to give your curry more oomph.
I like to serve my curry with brown rice, but it can served as is, if you like.
Mango Curry
Ingredients
- 1 tablespoon neutral-flavored vegetable oil
- 2 tablespoons tamari
- 1 8-ounce package tempeh cut into 1-inch cubes
- 1 medium red onion diced
- 1 red bell pepper chopped
- 3 cups broccoli cut into small florets
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 mangos peeled and diced
- 1 14-ounce can coconut milk (not coconut beverage)
- ½ cup vegetable stock
- 2 tablespoons yellow curry paste
- ½ teaspoon sea salt
- ½ teaspoon crushed red pepper flakes optional
- ¼ teaspoon ground black pepper
- 4 cups cooked brown rice optional, for serving
- ¼ cup chopped fresh cilantro for serving
Instructions
- Heat the oil in a large pan over medium heat. Mix in the tamari, and then add the tempeh. Flip the tempeh cubes around in the mixture with a spatula to coat it on all sides. Cook for about 2 minutes per side, until each side is lightly golden.
- Add the onions to the pan, and continue cooking, stirring frequently, until the onion is translucent and fragrant, about 5 minutes.
- Add the bell pepper, broccoli, ginger, and garlic to the pan and cook until they've softened, about 5 more minutes.
- In a small bowl, whisk together the the coconut milk, vegetable stock, curry paste, salt, crushed red pepper flakes if using, black pepper. Add the mixture to the pan along with the diced mango.
- Bring the mixture to a boil, and then lower the heat and allow the dish to simmer for 15 minutes, stirring occasionally.
- Serve over brown rice, if using, garnished with chopped cilantro.
More Tempeh Recipes You Might Like Include:
- Thai Coconut Tempeh with Pineapple Salsa
- Tempeh Lettuce Wraps
- Broccoli with Tempeh and Spicy Peanut Sauce
- Cashew and Tempeh Stir-Fry from Fast and Easy Vegan Cookbook by JL Fields
Other Curry Recipes You Might Enjoy Include:
- Pumpkin Curry
- Curry Noodles
- Sweet Potato Curry
- Green Thai Curry with Green Beans and Sweet Potatoes
- Coconut Curry Noodles and Butternut Squash from One-Dish Vegan by Robin Robertson
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