Mango Curry

This vegan mango curry is the kind of dish that feels both comforting and a little transporting. The ripe, juicy mango melts into a creamy coconut sauce, gently spiced and full of warmth. It’s a vibrant, cozy meal that comes together in just 30 minutes—and it’s wonderfully flexible, too. Serve it with tofu as I did, or swap in hearty vegetables like cauliflower or potatoes for an easy, colorful plant-based dinner.

How to make the mango curry?

If you’re using tofu, I recommend starting by cutting it into cubes and searing it in a pan until golden on all sides. This adds both texture and flavor, and helps the tofu hold up beautifully in the curry. Once it’s ready, remove it from the pan and set it aside.

Next, crush the coriander seeds, fennel seeds, and cardamom pods using a mortar and pestle. If you don’t have one, place the spices on a cutting board and crush them gently with a rolling pin. This releases their aroma and gives the curry a deeper, more complex flavor.

In the same pan you used for the tofu, sauté chopped onion in a little oil until soft and translucent. Add garlic and ginger, cooking just until fragrant, then stir in your crushed spices, curry powder, and chili flakes. Toast the mixture briefly to bring out the full depth of flavor.

Pour in the coconut milk and add the mango, cut into cubes — fresh or frozen both work well. Bring to a gentle boil, then add the tofu (or any vegetables you’re using instead, such as cauliflower or potatoes). Bring to a second boil, then cover, reduce the heat to low-medium, and let simmer for about 25 minutes.

Once the mango curry has finished simmering, use a potato masher to gently mash the sauce — just enough to break down some of the mango and create a thicker, creamier texture. Let it cook for 5 more minutes uncovered.

Serve warm with rice, quinoa, or flatbread, and top with freshly chopped cilantro. You can add chili flakes or fresh chili slices if you like a little kick.

Scroll down for the full recipe!

Looking for more cozy and delicious recipes?

• Foolproof Mujadara: The Ultimate Vegan Lentil and Rice Comfort Food
• Miso Mushroom Pasta
• Vegan Sweet Potato Shepherd’s Pie
• Green Lentil and Mushroom Soup

Print Recipe

Mango Curry

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Ingredients:

For the curry base –

• Use 300 g (10.5 oz) of plant-based protein or hearty vegetables such as cauliflower, potatoes, or pumpkin.
• If using tofu (as I did):
• 300 g (10.5 oz) tofu, cut into cubes
• 2 tbsp olive oil or other neutral oil (such as grapeseed

For the mango curry –

• 3 mango, peeled and roughly chopped
• you can use fresh of frozen, about 4 cups
• 1 tbsp oil (olive, grapeseed, or any oil you prefer)
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 3 cardamom pods
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp fresh ginger, finely grated
• 1 tsp ground turmeric
• 1 chili pepper (optional), chopped
• 1/4 tsp ground nutmeg
• 400 ml (13.5 fl oz) coconut cream
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water
• For serving: 1/2 cup chopped fresh cilantro

Instructions:

• If using tofu, begin by cutting it into cubes and pan-frying it in 2 tablespoons of olive oil or another neutral oil until golden and crispy on all sides. Set aside.
• Crush the coriander seeds, fennel seeds, and cardamom pods using a mortar and pestle. If you don’t have one, place them on a cutting board and carefully crush them with a rolling pin.
• In a wide, deep skillet or sauté pan (you can use the same one you used to fry the tofu), dry-toast the crushed spices for about a minute, stirring constantly.
• Add the canola oil, chopped onion, garlic, ginger, chili (if using), turmeric, nutmeg, salt, and pepper. Sauté everything for 3–5 minutes, stirring occasionally, until fragrant.
• Add the cubed mango, fresh or frozen, coconut cream, and water. Mix well and bring to a boil.
• Once boiling, add the tofu or your chosen vegetables. Bring to a second boil, then cover, reduce the heat to medium-low, and simmer for about 25 minutes, stirring occasionally.
• Use a potato masher to gently mash the sauce, just enough to break down some of the mango and thicken the curry. Simmer uncovered for another 5 minutes.
• Serve warm with rice, quinoa, or flatbread, and top with fresh chopped cilantro.

Did you make this recipe?
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