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Mango Curry

Mango Curry

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3
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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.
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