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Vegan Summer Curry

Oh summer has finally arrived here in the UK; the days are hot and humid, the nights are even hotter and even more humid and everyone is constantly moaning about the ever rising temperatures. Oh you’ve gotta love British Summer Time!

During these long, balmy days I like to indulge in fruit. Lots of fruit. I was low-carbing for a long time and for those of you who don’t know, fruit is all but forbidden when you are counting your carbs. So now I am pretty much making up for lost time and eating/ drinking ALL THE FRUIT.

And that’s how this delicious Summer Curry recipe came about. It’s an exotic blend of mango and coconut simmered with rich Indian spices and full of fresh crunchy veggies. Traditionally from India, these curries are made all year round as mangos are very abundant there, but I think this vibrant, tropical tasting dish is just perfect for these warm, summer days. Served with rice, naan, roti or poppodums, it’s a great little dish that can be whipped up in under an hour.

If you would like to give it a try, here’s the recipe. I literally used whatever veg I had in the fridge, so feel free to do the same! Carrots would be awesome for the bite and mouth appeal and mushrooms would bring that umani kick. Play around, but remember, the mango flavour is quite strong and sweet so try not to add too much sweetness to the dish. Also, these guys below really add to the richness of the curry, you really should make them your new best friends!

What You’ll Need

Serves 2

50ml Coconut Cream

1 Very Ripe Mango

30g Capsicum

50g Broccoli

50g Courgette

150g Potato

70g Onion

3 Cloves of Garlic

1 Tomato

100g Tinned Chickpeas

2 Tablespoons Curry Powder

1 Tablespoon Tumeric

1 Tablespoon Cumin

1 Tablespoon Chilli Powder

A Good Sprinkle of Chilli Flakes

What You’ll Need to do

Start by chopping all of your veg, dicing your potato into small cubes and scooping out your mango flesh. Heat oil in a pan and add the chopped veggies, fry off for 5 minutes, then add the mango flesh and the coconut cream. Stir well and ensure there are no large mango chunks, you want the curry itself to be quite smooth and puree like. Add in the spices and 100ml of water before stirring again. On a medium heat, simmer for 30 minutes. The sauce should thicken up and the potato should be soft but not crumbly. Add a few more chilli flakes if you like things spicy and serve with rice, naan or if you’re like me, hundreds of poppodums 😉

Nutritional Info Per Serve 271 Calories / 43.9g Carbs / 6.7g Fat / 8.2g Protein

For more foodie fun please check out Without_Cruelty on Instagram And be sure to check out my Blogiversary post and let me know your fav Without_Cruelty content from the past 2 years! ✌❤


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