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Tofu Mango Curry

by Hajnal
vegan tofu mango curry

This tofu in mango coconut gravy is a sweet and creamy vegan curry with the prefect amount of spiciness. It’s best served with steamed basmati rice.

I do not start my write up this time about my mango obsession. But if it is season I can’t help but enjoy this short period of the year into fullest. I made this curry with ripe and sweet mangoes, but if you prefer something less sweet I’m sure it would work with slightly tangier mangoes too. Feel free to experiment. In that case probably just leave out the lemon juice.

I hope you enjoy it as much as I did and let me know! Enjoy!

vegan tofu mango curry

Tofu Mango Curry

This tofu in mango coconut gravy is a sweet and creamy vegan curry with the prefect amount of spiciness. It’s best served with steamed basmati rice. I do not start… Gluten free Tofu Mango Curry Indian Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Click on Stars to Rate Recipe → 5.0/5
( 1 voted )

Ingredients

  • 450g firm tofu cubed
  • 2 cups of mango puree
  • 1/2 cup of coconut cream
  • 1 cup of water
  • 1 tbsp minced ginger
  • 1-2 green chilies
  • 1 tsp mustard seed
  • 8-10 curry leaves
  • 1 tsp mild Madras curry
  • 1/2 tsp turmeric
  • 1/4 cup lemon juice
  • salt to taste
  • chopped coriander to garnish

Instructions

  1. Heat a tablespoon oil in a pan and add the mustard seeds to crackle.
  2. Add the minced ginger, chopped green chili, curry leaves and sauté for a minute.
  3. Add the mango puree and water.
  4. Mix in the  Madras curry masala and turmeric. Salt to taste.
  5. Add the cubed tofu and stir in the coconut cream. cook for 10 minutes.
  6. Mix lemon juice in the curry.
  7. Garnish with chopped coriander and serve with basmati rice.

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