Mango Curry with Baked Salmon



Mango Curry

Makes: 4 servings


1 tbsp coconut oil
2 tbsp red curry paste
1 tsp turmeric (fresh or powdered)
1 onion, chopped
1 red pepper, chopped
1 head of broccoli, chopped (stalk included)
1/2 cup cooked or canned chickpeas
2 garlic cloves, minced
2 inches ginger, grated
1 mango, pureed
2 tbsp apple cider vinegar
1 can of coconut milk
Sea salt & pepper to taste

To Garnish:
Palm full of fresh cilantro, washed, stems removed
Lime, sliced


1. | Wash and chop all veggies in preparation. Add 1 tbsp coconut oil to a large skillet and heat over medium heat. Add the onion, red pepper and broccoli and let cook until veggies are soft (5 minutes-ish). 

2. | Add in minced garlic and grated ginger and allow everything to cook until fragrant. At this point, pour in the coconut milk and pureed mango. After a minute of stirring this all together, add the apple cider vinegar and allow everything to simmer for 5 minutes over low heat.

3. | Add sea salt and pepper to taste, and adjust the spices of needed. This isn't a super spicy recipe, so add in hot pepper (dried or fresh) if you'd like it to be more spicy. 

4. | Serve with brown basmati rice, fresh lime slices and cilantro. I served this with baked salmon