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+ servings
5 from 6 votes
Plant Based Mango Chicken Recipe
Vegan Mango 'Chicken' (Mango Cauliflower Curry) w/ Black Rice
Cook Time
45 mins

A naturally sweet and mind-blowingly flavourful plant based curry!

Course: Main Course, Main Meal
Cuisine: Indian
Keywords: The Best Vegan Curry, Vegan Cauliflower Curry, Vegan Mango Chicken
Servings: 3 people
For the Curry Paste:
  • 1 brown onion
  • 3 cloves garlic
  • 3 cm knob of fresh ginger
  • 1 tbsp coconut oil
  • 1/4 cup coconut aminos (or tamari/soy sauce if ok with soy)
  • 1 tbsp fresh lime juice
  • 1 tbsp garam masala
  • 1 tsp good salt
  • 1 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cardamom
For the Curry:
  • 1 head cauliflower (approx. 600g)
  • 3 cups fresh diced mango
  • 1 can coconut milk
  • 1 cup black rice
  • 2 + 1/4 cups water
  • 1/4 tsp good salt
  1. Start by rinsing the black rice and adding it to a pot with 2 + 1/4 cups of filtered water and 1/4 tsp salt. Bring it to the boil then reduce heat to a very low simmer and leave to cook for 35 minutes with the lid on.

  2. Meanwhile, add all the curry paste ingredients to a blender and blend to a paste (can be slightly chunky or super smooth, up to you). Pour into a bowl and set aside.

  3. Add the mango and coconut milk to the same blender jug (no need to rinse) and blend until smooth.

  4. Cut the cauliflower into 2-3cm florets and add then to a large frypan with 1/4 cup of water. Saute over medium heat for 5 minutes with the lid on, until the cauliflower begins to soften. Extend this cooking time by a further 5 minutes if you prefer your cauli to be softer.

  5. Add the curry paste and cook for a further 3-4 minutes, gently stirring the paste through the cauliflower until it is sizzling and aromatic.

  6. Pour in the mango/coconut milk mixture and stir through well. Cook a further 3-4 minutes until curry is bubbling hot.

  7. After black rice has cooked for 35 minutes, remove it from heat and allow it to sit for 10-15 minutes before removing the lid and gently stirring it with a fork before serving with the curry.

  8. Optionally, garnish the curry with fresh coriander, extra coconut milk, fresh lime and some chillies. Enjoy!