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Mango Curry

Mango Curry

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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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.
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