Well. It’s still cold out . . .which has me craving warm, comforting meals. This Mango Curry recipe comes from Thug Kitchen, and the only thing I changed was adding cauliflower, because I don’t think I can eat curry without cauliflower ever again . . . it’s the best combination! Enjoy this one! And pick up this cookbook if you’re looking for bomb recipes with hilarious commentary.

Ingredients

-1 teaspoon oil

-1/2 onion, chopped

-1 1/2 Cups green beans, cut into 1 inch pieces

-1 medium zucchini, cut into half moons

-1 red or yellow bell pepper, chopped

-3 cloves garlic, minced

-1 1/2 Tablespoons minced fresh ginger

-2 Tablespoons red curry paste

-1 Tablespoon tamari

-1 1/2 Cups canned coconut milk

-1 Cup vegetable broth

-1 ripe mango, cut into chunks

-2 Tablespoons fresh lime juice

-1 head cauliflower, chopped (optional)

-Brown rice for serving

-Can also serve with tofu

Directions

-Grab a medium soup pot & heat the oil over medium heat. Add the onion & sauté until lightly golden, about 3 minutes. Add the green beans, zucchini, bell pepper, & cauliflower (if using) & cook until the vegetables begin to soften up, another 2 – 3 minutes. Add the garlic, ginger, & curry paste & cook for another 30 seconds. Add the soy sauce, coconut milk, & vegetable broth & turn to a gentle simmer

-Once the pot is gently simmering, add the mango. Reduce the heat to low & let this all cook together until the mango is tender enough to fall apart, 5 – 8 minutes. Turn off the heat, add the lime juice, & then dish up. Serve over brown rice

xoxo