Vegan Mango Coconut Curry
Ingredients
- 1 packet of Trader Joe’s Amba mango sauce
- 1 can of jackfruit
- 2 cans of chickpeas
- 1/2 red onion, diced
- 1 cup cremini mushrooms, sliced
- 1 Tbsp olive oil
- 1 can coconut milk
- 1 medium zucchini, diced
- Salt and pepper to taste
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp garlic powder
Preparation
Preheat oven to 425 F.
Dice your onion, zucchini and slice your mushrooms.
Open cans of chickpeas, drain, rinse, pat dry and place them on baking tray. Add drizzle of olive oil, salt, pepper and garlic powder. Place chickpeas in oven at 425 F for 15-25 minutes depending on how crunchy you like them.
Open can of jackfruit and drain brine. Begin shredding jackfruit over sink and squeeze out any excess brine.
Turn pan on medium heat. Add 1 tbsp olive oil and sauté onions for about 2 minutes and then add shredded jackfruit, mushrooms, cumin, turmeric, salt and pepper. Sauté for about 7-10 minutes.
Add mango sauce and coconut milk. I used about 75% of the canned coconut milk and the full packet of mango sauce. Feel free to play around with these ratios to see what you like best.
Finally, add your raw diced zucchini and roasted chickpeas to the mix. ENJOY.
