Savory, sweet, and 100% satisfying: this drool-worthy Thai Mango Vegetable Curry by Amanda Macguire of Pickles N Honey really hits the spot!
A good curry dish has an ideal mix of savory and sweet, spicy and creamy, and tastes amazing served over a hearty grain to soak up all of that delicious sauce. The next time you’re craving curry, skip the takeout in favor of this quick twist on the classic recipe, with REBBL’s new 3 Roots Mango Spice Elixir as a flavorful stand in for coconut milk.
Made from Alphonso mango and banana, 3 Roots Mango Spice is naturally thicker and more smoothie-like than other REBBL flavors, with just the right kick of heat from cayenne pepper at the end. It’s bright and fruit-forward, and incorporates a powerful synergy of Ayurvedic herbs, including anti-inflammatory turmeric, black pepper (which helps increase the bioavailability of curcumin, turmeric’s star antioxidant), root, and ashwagandha (which may help support everything from physical performance, to cognitive function, and relaxation).
What makes 3 Roots Mango Spice even more special is that when it comes to recipes, it can easily go sweet or savory. We love it in this simple Thai Mango Vegetable Curry because it needs little other than some curry paste to make a fragrant and well-balanced sauce. Serve it over protein-rich quinoa (or feel free to sub brown rice, if you’d prefer) with a generous garnish of chopped fresh cilantro, crunchy cashews, and a couple big squeezes of lime. This colorful, vegetable-heavy dish comes together in about 45 minutes, making it an equally delicious but much more wholesome alternative to ordering in.
Thai Mango Vegetable Curry with Quinoa
This easy Thai vegetable curry uses REBBL 3 Roots Mango Spice in place of coconut milk. It’s served over protein-rich quinoa and topped with fresh cilantro, cashews, and lime wedges—sure to become your new favorite way to enjoy curry!
PREP TIME: 45 mins
For the curry:
- 1 tablespoon unrefined coconut oil
- 1 medium yellow onion, sliced
- 1-inch piece ginger, peeled and minced
- 3 medium cloves garlic, peeled and minced
- 10 ounces chopped cauliflower
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 small mango, pitted, peeled and cubed
- 3 1/2 tablespoons vegan Thai red curry paste
- 1 bottle REBBL 3 Roots Mango Spice
- 1/2 cup water
- juice from 1 small lime
- sea salt and pepper, to taste
- 2 cups cooked quinoa, seasoned with sea salt and pepper
- 1 small bunch fresh cilantro, chopped
- 1/4 cup cashews
- 1 lime, cut into wedges
- Heat a large, deep skillet over medium heat. Once hot, add the coconut oil, followed by the onion, and cook, stirring every so often, for 3-4 minutes or until slightly translucent.
- Add the ginger and garlic and cook for 30 seconds, stirring often.
- Add the cauliflower and bell pepper. Cover and cook, stirring occasionally, for 4-5 more minutes, or until just barely tender.
- Add the mango and curry paste and stir to combine. Cook for 1 minute, then pour in the REBBL 3 Roots Mango Spice and water. Stir to combine.
- Bring the mixture to a low simmer, uncovered, over medium heat, then reduce the heat to low. Simmer for 10 minutes, or until the vegetables are fork-tender.
- Turn off the heat and add the lime juice. Season with salt and pepper to taste. Divide the quinoa and curry between bowls, and garnish with cilantro, cashews, and lime wedges. Serve warm.
Leftovers should be stored in the fridge in an airtight container—they’re best enjoyed within 3-4 days. Keep the quinoa and curry in separate containers until just before serving, otherwise the quinoa will absorb the curry sauce.