This spicy mango coconut curry with meatballs is great to make when you want something flavorful, tasty, sweet, spicy and absolutely delicious. This coconut curry comes together in just 30 minutes and is really easy to make. Make it for meal prep purpose, a weekday meal or weekend dinner. This curry is vegan and gluten free.
Curry, what a wonderful meal! It’s tasty, flavorful, easy to make and can be varied endlessly! And it really suits all different kind of allergies and food preferences since it’s so adaptable. This curry is a spicy mango coconut curry with meatballs that is both vegan and gluten free. It’s such a wonderful mix of creamy sweet mango, sweet nutty coconut milk together with the rich, deep, spicy and complex notes from the red curry paste that makes it incredibly flavorful yet creamy and smooth with a nice balance between sweet, savory, mild and hot. To add a contrast to the deep and rich curry it is topped with lots of fresh herbs, crunchy sugar snaps and dry roasted nuts. But the best thing is really that you can vary it and make it with chicken, meat, tofu, halloumi, shrimps or a mix of veggies. It is made with a base of mango, coconut milk (I used reduced fat), red curry paste, chili, lots of spices then served with a spicy and fresh mango salad, crunchy sugar snaps, fresh herbs and dry roasted nuts. Not to forget the tasty and flavorful vegan meatballs. Serve all of this with some rice, quinoa, bulgur or eat just as it is. This dish is great to make when you want to cook something that is easy to make in a big batch for meal prep purpose or freeze in, for a tasty and healthy weekday meal or a cozy weekend dinner.
A few tips:
- I used vegan mince for my meatballs, but you can use chicken, beef or pork mince as well.
- Use a ripe and sweet mango. It should be really creamy and sweet since it balances up the heat from the curry and spices.
- You can use both fresh and frozen mango in this recipe.
- The amount of red curry paste can be adjusted to taste. Start by adding a little, let it simmer for 5 minutes, then taste and add more if needed.
- The meatballs can be either oven baked or fried in a pan.
- Dry roasting the nuts is optional but recommended.
Ingredients for this Spicy Mango Coconut Curry with Meatballs:
- Vegan mince
- Red onion
- Scallion
- Garlic
- Fresh ginger
- Ground cumin
- Tamari or soy sauce
- Lemon
- Shallot
- Red curry paste
- Mango
- Coconut milk
- Water
- Lime
- Vegetable stock cube
- Red chili
- Chili flakes
- Paprika powder
- Cayenne pepper (optional)
- Olive oil
- Sea salt
- Rice
- Sugar snaps
- Fresh mint
- Fresh cilantro
- Cashew nuts
Other recipes you might like:
- Lentil Curry (Vegan)
- Healthy Chicken Larb with Cauliflower Rice
- Sesame Fried Cauliflower Rice with Marinated Aubergine (Vegan, Gluten, Grain Free)
- Sweet Potato & Halloumi Curry (Vegetarian & Gluten Free)
- Moroccan Chickpea & Eggplant Stew (Vegan & Gluten Free)
- Salmon Red Curry (Gluten, Dairy & Oil Free)
- Thai Green Curry with Meatballs (Gluten Free & Low Carb)
- Japanese Ginger Lemongrass Soup with Soba Noodles (Gluten & Dairy Free)
- Sautéed Mushrooms & Bok Choy with Tahini Cauliflower Purée (Vegan, Gluten, Grain Free & Low Carb)
Spicy Mango Coconut Curry with Meatballs (Vegan & Gluten Free)
Ingredients
For the meatballs
- 400 g Vegan mince
- 1 Red onion finely chopped
- 1 Scallion thinly sliced
- 3 Garlic cloves minced
- 1-2 cm Fresh ginger grated
- 1 tsp Ground cumin
- 1 tbsp Tamari or soy sauce
- 1/2 tbsp Lemon juice
For the mango coconut curry
- 2 Shallots finely chopped
- 3 Garlic cloves minced
- 2-3 cm Fresh ginger grated
- 2-3 tbsp Red curry paste
- 1 Mango
- 2 cans Coconut milk (I used low fat)
- 1-2 dl Water
- 2 tbsp Tamari or soy sauce
- 1 Lime juiced
- 1 Vegetable stock cube
- 1/2 Red chili half minced
- Chili flakes, to top
- 1/3 tbsp Paprika powder
- 1 tsp Cayenne pepper (optional)
- Olive oil, to fry
For the mango salad
- 1 Mango diced
- 1 Lime (optional) grated
- 1 Lime juiced
- 1/2 Red chili finely chopped
- A pinch of Sea salt
For serving
- 4 dl Cooked rice
- 6-8 Sugar snaps thinly sliced
- 1/2 Red chili sliced
- Fresh mint
- Fresh cilantro
- 1 Scallion thinly sliced
- 1 dl Cashew nuts
Instructions
- Preheat a big pan over medium heat with some olive oil.
- When the pan is hot add the shallots and fry for 1-2 minutes.
- Add the garlic and ginger, fry for another minute.
- Add chili flakes, paprika powder and cayenne pepper (if using), stir to combine and fry for 30-60 seconds.
- Next add the red curry paste, stir to combine. Fry for 1-2 minutes, until it start to get a little browned.
- Add the mango to a high speed blender together with the coconut milk and mix until smooth and combined.
- Pour in the mango coconut mixture, water, tamari, lime juice, fresh chili and vegetable stock cube. Stir to combine and bring to a simmer for 15-25 minutes.Stir regularly.
- Make the mango salad by combining diced mango, lime juice, lime zest (if using), chopped chili and sea salt. Stir to combine and set aside.
- Cook rice according to instruction.
- Combine the ingredients for the meatballs in a bowl.
- Form equally sized meatballs.
- Either place them on a parchment covered baking sheet and bake in the oven for 10-15 minutes on 200 degrees Celsius. Or preheat a nonstick pan over medium heat and fry until the meatballs are golden brown all around. Taking about 6-12 minutes. Do not bake/fry for too long so they turn out dry.
- Add the meatballs to the curry and let them simmer in the curry for 2-4 minutes.
- Dry roast cashew nuts in a nonstick pan until golden brown. Let cool for a minute, then chop roughly.
- Top the skillet with fresh mint, cilantro, sugar snaps, scallion, red chili and chopped cashew nuts. Serve with rice on the side.
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