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5 from 4 votes
Veggie Curry with Mango and Coconut on feedingboys.co.uk
Veggie Curry with Coconut and Mango
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Quick and easy - this comforting vegetarian curry is perfect for dunking naan bread in on a cold winter's evening

Course: Main Course
Cuisine: Indian
Servings: 4
Author: Katie Bryson
  • 1 tbsp olive oil
  • 2 medium onions chopped
  • 3 tsp garlic paste
  • 6 vine tomatoes chopped
  • 2 courgettes chopped
  • 150 g chestnut mushrooms halved
  • 2 tbsp curry paste (I used Balti)
  • 1 tsp ground ginger
  • 250 ml vegetable stock
  • 200 ml coconut milk
  • 1 tbsp soft brown sugar
  • 300 g quorn pieces
  • 1 ripe mango cubed
  • 3 tbsp double cream
  • 2 limes juice only
  • 2 tbsp chopped coriander leaves to garnish
  1. Heat the oil in the pan and add the onions and soften on a gentle heat for around 8 mins, before stirring in the garlic paste for a further minute. Stir in the chopped tomatoes, courgettes and mushrooms and allow to cook for a further five minutes.

  2. Add the curry paste and ginger, stirring to release those gorgeous flavours before adding the stock and bringing to the boil. Let the liquid reduce by about a half.

  3. Add the coconut milk and sugar, along with the quorn pieces, cover and simmer for around 15 minutes.

  4. In the last few minutes of cooking add the mango cubes and then finally stir in the cream and lime juice. Serve scattered with the chopped coriander and warm naan on the side for dunking.