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This virtually vegan mango curry is refreshing, tropical, super-quick and soooooo easy! Don’t miss out on this one.
Servings 4 people
- 1 cup basmati rice
- 9 oz tofu (9 oz = 250 g)
- 1 tbsp olive oil
- 1 onion
- 1 tsp coriander seeds, ground
- 1 tsp turmeric
- 2 tsp curry paste (use a mild-medium one like tikka masala)
- 1 tbsp tomato paste
- ½ cup créme fraiche (cream works too, as does vegan creme fraiche)
- 1 can coconut milk (15 oz = 435g)
- 1 mango (frozen (defrosted before using) also works, about 150g / 5oz)
- 1 tsp mango chutney
- 5 sprigs cilantro
Cook rice or accompaniments according to package instructions.
Get the tofu chopped and frying in some olive oil on medium heat. Dice the onion and add after 5 minutes.
Add the curry paste, turmeric and coriander powder. Give it a good stir.
Fry for a couple of minutes then add the tomato paste and give it another good stir, making sure it’s all mixed in.
Next, add the coconut milk and let it simmer for another five minutes.
While that’s happening cut the flesh out of the mango and give it a quick blitz in a food processor or by using a hand blender. If you don’t have either then give it a good mash with a fork. We want a nice puree.
Add the pureed mango to the curry and stir it in.
Finally stir in the creme fraiche (or thick cream or vegan creme fraiche) and let it simmer for another five minutes until it thickens. This step makes the curry flavour softer and less harsh.
That’s it, the curry is ready! Serve with rice and/or naan bread.
Calories: 554kcal | Carbohydrates: 55g | Protein: 13g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 15mg | Sodium: 76mg | Potassium: 499mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1381IU | Vitamin C: 24mg | Calcium: 161mg | Iron: 5mg