Mango Curry
This 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, or really any protein you like, for an easy, colorful dinner.
Why You’ll Love This Recipe:
- Creamy coconut curry with natural sweetness from ripe mango
- Ready in about 45 minutes, mostly hands-off simmering
- Naturally vegan and gluten-free
- Flexible, swap in tofu, vegetables, or any protein you like
Key Ingredients & Substitutions:
- Mango – fresh or frozen both work well here.
- Coconut cream – gives the curry its rich, creamy texture. Light coconut milk works too, for a lighter curry.
- Tofu – pan-fried first for texture, but cauliflower, potatoes, or pumpkin all work well instead.
- Cardamom pods – crush them along with the coriander and fennel seeds for the best flavor. In a pinch, a bit of ground cardamom works, though whole pods give a fresher taste.
Pro Tips for Success:
- No mortar and pestle? Crush the whole spices with a rolling pin on a cutting board instead.
- Use a potato masher at the end to break down some of the mango and thicken the sauce, just enough for a creamier texture, not fully smooth.
- Frying the tofu, or whichever protein you choose, before it goes into the curry helps it hold its shape and adds a nice contrast in texture.
Serving Suggestions:
- Serve warm with rice, quinoa, or flatbread
- Top with fresh chopped cilantro
- Add extra chili flakes or fresh chili slices for more heat
FAQ
- Can I use frozen mango? Yes, fresh or frozen mango both work well.
- Can I use a different protein or vegetable? Yes, cauliflower, potatoes, or pumpkin all work well instead of tofu, or swap in any protein you like, adjusting the cooking time as needed.
- Can I make this less spicy? Yes, just leave out the chili pepper and chili flakes, or reduce to taste.
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
Mango Curry
Ingredients:
For the tofu (see Notes for substitutes):
- 10.5 oz (300g) tofu cut into cubes
- 2 tbsp olive oil or other neutral oil (such as grapeseed)
For the curry:
- 3 mangoes , peeled and roughly chopped (about 4 cups), fresh or frozen both work
- 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 chopped (optional)
- ¼ tsp ground nutmeg
- 13.5 fl oz (400ml) coconut cream
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ½ cup water
- ½ cup chopped fresh cilantro for serving
Instructions:
- Cook the tofu (if using): Cut into cubes and pan-fry in 2 tbsp olive oil or another neutral oil until golden and crispy on all sides. Set aside.
- Crush the spices: Crush the coriander seeds, fennel seeds, and cardamom pods using a mortar and pestle. No mortar and pestle? Crush them on a cutting board with a rolling pin instead.
- Toast the spices: In a wide, deep skillet (the same one used for the tofu works fine), dry-toast the crushed spices for about a minute, stirring constantly.
- Build the base: Add the oil, chopped onion, garlic, ginger, chili (if using), turmeric, nutmeg, salt, and pepper. Sauté for 3-5 minutes, stirring occasionally, until fragrant.
- Simmer: Add the mango, coconut cream, and water. Mix well and bring to a boil. 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.
- Thicken and finish: 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: Serve warm with rice, quinoa, or flatbread, and top with fresh chopped cilantro.
Notes:
- Fresh or frozen mango both work well.
- Cauliflower, potatoes, or pumpkin all work well instead of tofu, or swap in any protein you like, adjusting the cooking time as needed.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
