Go Back

Easy Healthy Vegan Mango Stew

This heart healthy and absolutely delicious vegan Mango Stew is loaded with flavours, spices and healthy omega fatty acids. Made with fresh mango, kidney beans, sliced carrots, coconut milk and topped with fresh herbs. It’s so easy to make and ready in under 30 minutes. Munchyesta.com
This heart healthy and absolutely delicious vegan Mango Stew is loaded with flavours, spices and healthy omega fatty acids. Made with fresh mango, kidney beans, sliced carrots, coconut milk and topped with fresh herbs. It’s so easy to make and ready in under 30 minutes.
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 2 tbsp Coconut oil
  • 1 large Yellow Onion Diced
  • 3 cloves Garlic Minced
  • 2 Carrots Rinsed and sliced
  • 1 Red Bell Pepper Diced
  • 1 can (15oz) Kidney Beans Rinsed and drained
  • 1 can (15oz) Coconut Milk
  • 1 large Mango Diced
  • 1 tbsp Curry Powder
  • 1 tbsp Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Dried Basil
  • 1 tsp Chili Sauce
  • 1 tbsp Tamari
  • Salt to taste
  • 1 bunch Fresh Cilantro or Fresh Basil Chopped

Instructions

  • Heat coconut oil in a large pan and add the diced onions. Let the onions sweat at medium high heat for a few minutes while stirring occasionally. Once the onions start to look clear, add the minced garlic and sliced carrots. Allow to cook for 1-2 minutes before adding diced bell peppers, kidney beans, and all the spices. 
  • Cook for a few minutes while stirring occasionally and then add the diced mango. Pour in the coconut milk and tamari. Add extra salt and a little water to the sauce if needed and let the stew simmer at low heat for 10-15 minutes. 
    Serve with rice and a topping of fresh cilantro or basil and enjoy.

Notes

freezer friendly