Coconut Mango Curry with Jasmine Rice
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 (vegetarian) ready in about 50 minutes pairs vegetable oil, (diced) red onion, (minced) 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.
Ingredients
- 1 tbsp vegetable oil
- 1/2 cup (diced) red onion
- 2 cloves (minced) garlic
- 1 tsp (grated) fresh ginger
- 1/2 cup full-fat coconut milk
- 1/2 cup vegetable broth
- 1/2 cup (1-inch cubes) fresh mango chunks
- 1 cup (chopped) red bell pepper
- 1/2 cup (rinsed and drained) canned chickpeas
- 1/2 cup frozen peas
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp (optional) cayenne pepper
- 2 cups cooked jasmine rice
- 2 tbsp (chopped) fresh cilantro
Instructions
- 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.
- Step 2: Add 2 cloves minced garlic and 1 tsp grated ginger to the skillet, stirring constantly for 1 minute until fragrant.
- 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.
- Step 4: Serve the curry over 2 cups cooked jasmine rice, garnished with 2 tbsp chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Mango Curry with Jasmine Rice take to make?
Total time is about 50 minutes (25 min prep + 25 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 Coconut Mango Curry with Jasmine 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 vegetable oil from drying out.
Can I substitute ingredients in Coconut Mango Curry with Jasmine 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 Coconut Mango Curry with Jasmine 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 Coconut Mango Curry with Jasmine Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
