Holy hell. I love curry. I love curry so much more now that I’m a plant based eater. Theres so many flavors, textures, and opportunities with curry. So many different cultures and vibes, it’s honestly hard to get bored coming up with new variations of this dish that is so loved all over the world.

Curry is one of those things you can always count on as a vegan. When eating out, curry is always your best bet if unsure. And most times than not, it’s going to fill you up and satisfy all your cravings too.

This one specifically I made in excitement and anticipation for summer. A little spiced with jalapeño pepper and sweetened with mango right at the very end. It’s SOO delicious. A little Mexican and Thai inspired. How could it get better than that?

Make the curry paste up to a week in advance when you have a few minutes to make your weeknight meal just that much easier.

Serves 4-5
Prep time: 20 min
Cook time: 20 min
Total time: 40 min

The Goods

The Paste

  • 1/2 onion, peeled

  • 3 cloves garlic, peeled

  • 1 inch cube ginger, peeled

  • 2 tbsp turmeric

  • 1 tbsp curry powder

  • 1 tsp cinnamon

  • 2-3 tbsp water

  • 1 yellow bell pepper, seeded

  • 1 jalapeno, seeded

The Curry

  • 1 tsp coconut oil

  • 1 onion, peeled and sliced

  • 3 small golden potatoes

  • 1 tsp salt

  • curry paste

  • 1/2 cup sprouted lentils

  • 1 can coconut milk

  • 1/2 cup veggie stock

  • 1 yellow bell pepper, seeded and chopped

  • 1 bunch broccolini, stems chopped off

  • 1 large mango, peeled, cored and diced

  • salt and red chili flakes to taste

  • basil and green onion for serving

  • cooked quinoa or rice for serving

The Method

The Paste

  1. Add all ingredients to high powdered blender and blend until smooth. Set aside while you make the curry.

The Curry

  1. In a large saute’ pan, heat coconut oil over medium high heat.

  2. Add onions and cook until softened, about a minute.

  3. Add potatoes and cook for one minute more.

  4. Add paste and cook for two minutes stirring everything together.

  5. Add lentils, coconut milk and stock.

  6. Cook for 15 minutes covered until potatoes and lentils are tender.

  7. Add bell pepper and cook for 5 minutes more.

  8. Add broccolini and mango, cook for 5 minutes more.

  9. Enjoy over quinoa, top with basil, red chili flakes, and green onions.

Did you make this recipe?

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