Mango-Coconut Vegan Curry with Lemongrass
A fragrant, plant-based curry with sweet mango, creamy coconut, and aromatic lemongrass that evokes island markets. This thai-inspired vegetarian ready in about 35 minutes pairs (13.5 oz) coconut milk, red bell pepper, mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 can (13.5 oz) coconut milk
- 1 cup red bell pepper
- 1 cup mango
- 2 stalks lemongrass
- 3 tbsp red curry paste
- 1 cup vegetable broth
- 4 kaffir lime leaves
- 2 cups baby spinach
- 2 cups brown rice
- 1 lime
- 2 tbsp toasted coconut flakes
Instructions
- Step 1: Finely chop 2 stalks lemongrass (discard tough outer layers), then mince 1/2 cup red bell pepper and 1 cup diced mango.
- Step 2: In a large pot, combine 3 tbsp red curry paste and 1 cup vegetable broth, stirring over medium heat for 2 minutes until fragrant.
- Step 3: Add 1 can coconut milk and 1/2 cup diced bell pepper, bring to a gentle simmer, then add 4 kaffir lime leaves and 2 tbsp lemongrass; cook for 5 minutes.
- Step 4: Stir in 1 cup diced mango and cook for 3 minutes until slightly softened.
- Step 5: Add 2 cups baby spinach and cook for 1 minute until wilted.
- Step 6: Serve over 2 cups cooked brown rice, garnished with 1 lime wedge and 2 tbsp toasted coconut flakes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Coconut Vegan Curry with Lemongrass 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 Mango-Coconut Vegan Curry with Lemongrass?
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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Mango-Coconut Vegan Curry with Lemongrass?
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 Mango-Coconut Vegan Curry with Lemongrass 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.
What goes well with Mango-Coconut Vegan Curry with Lemongrass?
Thai vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
