Coconut Mango Curry with Jasmine Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant one-pot curry featuring fresh mango and coconut milk, served over fluffy jasmine rice for a satisfying vegetarian meal. This Asian-inspired one-pot recipe (vegetarian), ready in about 50 minutes, pairs vegetable oil, red onion, garlic 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: 25 min Cook: 25 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1/2 cup diced red onion and cook for 3-4 minutes until softened and translucent.
  2. Step 2: Add 2 cloves minced garlic and 1 tsp grated ginger to the skillet, stirring constantly for 1 minute until fragrant.
  3. Step 3: Stir in 1/2 cup full-fat coconut milk, 1/2 cup vegetable broth, 1/2 cup fresh mango chunks, 1 cup chopped red bell pepper, 1/2 cup rinsed chickpeas, 1/2 cup frozen peas, 1 tbsp curry powder, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper (if using). Bring to a gentle simmer, then reduce heat to low and cook for 15-20 minutes until vegetables are tender and flavors meld.
  4. Step 4: Serve the curry over 2 cups cooked jasmine rice, garnished with 2 tbsp chopped fresh cilantro.

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