Mango Lime Coconut Curry
Mango Lime Coconut Curry is an Indian, Caribbean recipe categorized as dinner, main course, with 20 min of prep, 30 min of cooking, and 50 min total. It yields 4 servings.
Mango Lime Coconut Curry combines mango, coconut milk, curry powder, and lime using gentle simmering.
Nutritional Information (per serving)
| Per Serving | |
|---|---|
| Calories | 350 kcal |
| Protein | 9 g |
| Total Fat | 18 g |
| Carbohydrates | 49 g |
| Fiber | 10 g |
| Sodium | 600 mg |
Ingredients
- 1 lb mango, diced (450g)
- 1 lb coconut milk (450g)
- 1 tablespoon coconut oil (15mL)
- 1 onion, finely chopped (about 150g)
- 2 cloves garlic, minced (about 6g)
- 1 tablespoon fresh ginger, grated (15g)
- 1 tablespoon curry powder (8g)
- 1 teaspoon turmeric powder (2g)
- 1 teaspoon cumin powder (3g)
- 1 can chickpeas, drained and rinsed (15 oz or 425g)
- 1 lime, juiced (about 30mL)
- 1 cup vegetable broth (240mL)
- 1 cup spinach leaves (30g)
- 1 teaspoon salt (5g)
- 1/2 teaspoon black pepper (1g)
- 2 tablespoons fresh cilantro, chopped (8g)
- 1 tablespoon brown sugar (12g)
Utensils
- Large pot
- Cutting board
- Knife
- Measuring spoons
- Can opener
- Wooden spoon
- Grater
- Mixing spoon
- Ladle
- Serving dish
Step by Step Instructions
- Start by heating the coconut oil in a large pot over medium heat.
- Once the oil is hot, add the finely chopped onion and sauté until it becomes translucent.
- Incorporate the minced garlic and grated ginger into the pot, stirring for about a minute until fragrant.
- Next, sprinkle in the curry powder, turmeric powder, and cumin powder, and cook for an additional minute, stirring constantly to allow the spices to bloom.
- Add the diced mango to the pot, mixing it well with the onion and spices.
- Pour in the coconut milk and vegetable broth, stirring until everything is combined.
- Add the drained and rinsed chickpeas, followed by the lime juice, salt, black pepper, and brown sugar, stirring well to incorporate all the flavors.
- Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Afterward, add the spinach leaves and stir until they are wilted and tender.
- Finally, remove the pot from heat and garnish the curry with chopped fresh cilantro before serving.
Variations & Serving Suggestions
Get ready to elevate your Glistening Mango Lime Coconut Curry with playful swaps and thoughtful pairings.
- Swap the chickpeas for lentils or add diced sweet potatoes for a heartier texture and sweetness.
- Drizzle in sriracha or sprinkle chili flakes if you crave a bold, spicy kick.
- Serve over fluffy jasmine rice or nutty quinoa for a satisfying base.
- Balance the warmth with a cooling cucumber salad on the side.
- Garnish with toasted coconut flakes and extra cilantro for a restaurant-worthy finish.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Glistening Mango Lime Coconut Curry into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Glistening Mango Lime Coconut Curry in a saucepan over medium-low heat, stirring and adding a small splash of coconut milk or water if it has thickened. Bring soups, sauces, and gravies to a rolling boil where applicable, and verify that all leftovers reach 165°F (74°C) before serving.
Practical Cooking Notes
chef’s knife, cutting board, measuring tools, heavy skillet, heavy-bottomed saucepan or Dutch oven.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Cooking Questions & Helpful Tips
Can I use frozen mango instead of fresh?
Absolutely. While fresh mango offers the most vibrant flavor and texture, frozen mango cubes work wonderfully in a pinch—just thaw them slightly before stirring into the curry so they break down smoothly without watering it down.
How can I adjust the spice level in this curry?
To mellow the heat, reduce or omit the chili flakes or fresh chili and rely on milder spices like cumin and turmeric. For more heat, add sliced Thai chilies, a dash of chili oil, or a sprinkle of cayenne in the final simmer.
What are the best protein additions if I want to make it heartier?
Chickpeas are already a great protein source here, but you can bulk it up with cubed tofu, tempeh, or cooked lentils. If you’re not strictly plant-based, shredded rotisserie chicken or shrimp also pair beautifully with the mango-coconut base.
How should I store leftovers and reheat them?
Store leftover curry in an airtight container in the fridge for up to 3 days. Gently reheat on the stovetop over low-medium heat, stirring occasionally, or microwave in short intervals, adding a splash of coconut milk or water if it has thickened too much.