Coconut Mango Curry with Jasmine Rice

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

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.

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.

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.

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