Vegan Coconut Curd Rice with Mango
A refreshing and vibrant vegan curd rice alternative, featuring creamy coconut yogurt, fluffy rice, sweet raw mango, and a fragrant tempering, finished with fresh mint. Perfect for a light, satisfying meal.
For 3 servings
Ensure your cooked rice is completely cooled. In a large mixing bowl, combine the cooled cooked rice with the unsweetened coconut yogurt and salt. Mix gently until the rice is evenly coated and creamy, being careful not to mash the grains. Set aside.
Dice the raw mango into small, bite-sized pieces. Roughly chop the fresh mint leaves.
Heat the coconut oil in a small pan or tempering ladle over medium heat. Once shimmering, add the black mustard seeds and allow them to splutter.
Immediately add the broken dried red chilies, curry leaves, and cashew halves. Sauté for 1-2 minutes, stirring constantly, until the cashews turn light golden brown and the curry leaves are crisp.
Turn off the heat and stir in the asafoetida (hing). Pour this hot tempering mixture directly over the prepared rice and coconut yogurt mixture.
Gently fold the tempering into the rice until well combined.
Finally, gently fold in the diced raw mango and most of the chopped fresh mint leaves.
Transfer the Vegan Coconut Curd Rice to serving bowls. Garnish with the remaining fresh mint leaves. Serve immediately or chill for at least 30 minutes for enhanced flavors.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold, day-old rice for the best texture; it absorbs the yogurt better without becoming mushy.
- 2Adjust the amount of coconut yogurt to your preferred consistency – add more for a creamier dish, less for a firmer one.
- 3For an extra layer of flavor, you can add a pinch of grated ginger to the tempering.
- 4Taste and adjust salt and tanginess before serving. A tiny bit of sugar or maple syrup can balance the sourness of the yogurt if needed.
Adapt it for your goals.
Nutty Crunch
Replace cashews with roasted peanuts or almonds for a different texture and flavor profile.
Fruity TwistFruity Twist
Substitute raw mango with pomegranate seeds or finely diced cucumber for a different kind of sweetness and crunch.
Spicy KickSpicy Kick
Add a finely chopped green chili along with the curry leaves in the tempering for a mild heat.
Why this is on our healthy list.
Gut Health
Coconut yogurt provides probiotics, beneficial for maintaining a healthy gut microbiome.
Digestive Aid
Mint and curry leaves aid digestion and can soothe an upset stomach.
Vitamin C Boost
Raw mango is a good source of Vitamin C, supporting immunity and skin health.
Frequently asked questions
This recipe is specifically designed to be vegan and dairy-free using coconut yogurt. While you could use dairy yogurt, it would change the flavor profile significantly and no longer be vegan.
