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Spicy Mango Coconut Curry with Meatballs (Vegan & Gluten Free) In a cast iron skillet topped with mango salad, thinly sliced sugar snaps and scallion, fresh mint and cilantro and cashew nuts. Shown from front
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Spicy Mango Coconut Curry with Meatballs (Vegan & Gluten Free)

This tasty, flavorful, sweet and spicy mango coconut curry is great to make both for meal prep purpose, weekday meal or weekend dinner.
Course Balsamico, Main Course, Main Dish
Cuisine Asian
Keyword Easy, Gluten-Free, Healthy, Lower Fat, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

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.