Cashew and Mango Vegan Curry with Coconut Rice

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A vibrant vegan curry featuring sweet mango and crunchy cashews simmered in a rich coconut sauce, served over fragrant coconut rice. This Thai vegan recipe, ready in about 35 minutes, pairs cashews, raw, mango, peeled and diced, and coconut milk for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3/4 cup cashews, raw
• 1 cup mango, peeled and diced
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 cup vegetable broth
• 2 tbsp lime juice
• 2 cups cooked jasmine rice
• 1/4 cup shredded coconut
• 2 tbsp cilantro, chopped
• 2 tbsp olive oil
• 1 tsp salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying GuideThat guide’s top pick: All-Clad HA1 Hard Anodized 10- and 12-Inch Fry Pan Set on Amazon → (affiliate link)

Instructions

1. Step 1: Toast 3/4 cup raw cashews in a dry skillet over medium heat for 4-5 minutes until golden and fragrant, stirring frequently to prevent burning. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until onion is soft and translucent.
3. Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until fragrant. Pour in 1 can (13.5 oz) coconut milk and 1 cup vegetable broth, stirring to combine.
4. Step 4: Add 1 cup diced peeled mango and toasted cashews. Simmer the curry gently for 10 minutes until sauce thickens slightly and mango softens.
5. Step 5: Stir in 2 tbsp lime juice and 1 tsp salt, adjusting seasoning to taste.
6. Step 6: To prepare coconut rice, warm 2 cups cooked jasmine rice in a saucepan over low heat. Stir in 1/4 cup shredded coconut and 2 tbsp chopped cilantro until evenly combined.
7. Step 7: Serve the hot mango cashew curry over the coconut rice, garnished with additional cilantro if desired.