{"id":8360,"date":"2025-05-05T13:10:26","date_gmt":"2025-05-05T11:10:26","guid":{"rendered":"https:\/\/thehappylentils.com\/?p=8360"},"modified":"2026-03-04T21:42:26","modified_gmt":"2026-03-04T19:42:26","slug":"mango-curry","status":"publish","type":"post","link":"https:\/\/thehappylentils.com\/en\/mango-curry\/","title":{"rendered":"Mango Curry"},"content":{"rendered":"
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\"Mango<\/figure>\n<\/div>\n\n\n

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\u2019s a vibrant, cozy meal that comes together in just 30 minutes\u2014and it\u2019s 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.<\/p>\n\n\n

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\"Mango<\/figure>\n<\/div>\n\n\n

How to make the mango curry?<\/h4>\n\n\n\n

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.<\/p>\n\n\n

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Next, crush the coriander seeds, fennel seeds, and cardamom pods using a mortar and pestle. If you don\u2019t 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.<\/p>\n\n\n\n

In the same pan you used for the tofu, saut\u00e9 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.<\/p>\n\n\n

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\"Mango<\/figure>\n<\/div>\n\n\n

Pour in the coconut milk and add the mango, cut into cubes \u2014 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.<\/p>\n\n\n

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\"Mango<\/figure>\n<\/div>\n\n\n

Once the mango curry has finished simmering, use a potato masher to gently mash the sauce \u2014 just enough to break down some of the mango and create a thicker, creamier texture. Let it cook for 5 more minutes uncovered.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Scroll down for the full recipe!<\/strong><\/p>\n\n\n

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Looking for more cozy and delicious recipes?<\/strong><\/h4>\n\n\n\n