Cashew and Mango Vegan Curry with Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegan curry featuring sweet mango and crunchy cashews simmered in a rich coconut sauce, served over fragrant coconut rice. This Thai-inspired vegan recipe, ready in about 35 minutes, pairs cashews, raw, mango, peeled and diced, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cashew and Mango Vegan Curry with Coconut Rice take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cashew and Mango Vegan Curry with Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cashews, raw from drying out.

Can I substitute ingredients in Cashew and Mango Vegan Curry with Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cashew and Mango Vegan Curry with Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cashew and Mango Vegan Curry with Coconut Rice vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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