Mango Curry
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.
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.