Fresh Mango and Tofu Curry
A simple, rich, mango curry with tofu. Bursting with fresh, fruity flavour and deep spices.
Servings: 4 people
Ingredients
- 1 block (200g) Firm Tofu
- 1 White Onion
- 1 inch Piece of Fresh Ginger (peeled)
- 3 cloves garlic (peeled)
- 1 tsp Chilli Paste
- 1/2 tsp Garam Masala
- 1/4 tsp Ground Cumin
- 3/4 cup (180ml) Mango Puree*
- 1 can (400g/14oz) Coconut Milk
- 2 Bay Leaves
- 1/4 tsp Salt
- Fresh Coriander
- Soy/Coconut Yoghurt
Instructions
- Chop the tofu into 1 inch cubes. Heat a little oil in a frying pan and fry for 5-7 minutes, turning the pieces until they are golden brown on all sides. Take off the heat and set aside.
- Place the onion, ginger and garlic into a food processor or blender, and blitz until you have a smooth puree. Heat another large skillet with a teaspoon of oil and fry the puree with the chilli paste, garam masala and ground cumin for 10-15 minutes on a medium/high heat until most of the moisture is gone.
- Add the mango, coconut milk, bay leaves and salt and stir so everything is combined. Bring to a simmer.
- Add the tofu and stir in so it's coated with sauce, then simmer for another 5-10 minutes until the sauce is reduced and thick.
- Serve with rice, fresh coriander and a drizzle of soy or coconut yoghurt.
Notes
*I blended 1 ripe mango in a food processor, it's very important that the mango is ripe, otherwise the curry will taste bland. If you can't find a ripe mango, you can use canned puree, just make sure that the only ingredient is mango/water (ie. no added sugars)