Vegan Mango Coconut Curry - cooking recipe

Ingredients

1 onion, halved, then sliced
1 tablespoon coconut oil
3 tablespoons garlic, minced
1 piece fresh ginger (thumb-sized)
1 red chili pepper, chopped
1 tablespoon curry powder
1 tablespoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon tomato paste
1 red bell pepper, chopped
1 green bell pepper, chopped
3 carrots, sliced
5 pieces bok choy
1 stalk lemongrass, chopped
1 (15 ounce) can coconut milk
1 (15 ounce) can chickpeas
salt & pepper, to taste
4 cups quinoa, prepared according to package directions

Preparation

Fry onion and garlic in coconut oil.
Grate fresh ginger into the pan.
Add 1/2 of the red chili pepper.
Add curry powder, turmeric, cumin and coriander.
Add 1 T. tomato paste, stir and fry.
Add red and green pepper and carrots. Fry 3-5 minutes.
Add bok choy.
In a blender, combine lemongrass and half of coconut milk and blend.
Add mango and remainder of coconut milk and blend thoroughly.
Add chickpeas to frying pan, stir and simmer 20-30 minutes.
Serve on top of quinoa or brown rice, garnished with remaining red chili pepper (diced) and fresh coriander if desired.