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vegan mango coconut curry

Mango Coconut Tofu Curry


  • Author: Lisa Kitahara
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
  • Yield: 3-4 1x

Description

This Mango Coconut Tofu Curry is creamy and spicy, yet perfectly balanced with freshness and sweetness thanks to the fresh mango purée. A super easy 30 minute vegan curry, perfect for the spring and summer season!


Scale

Ingredients

  • 3 garlic cloves, minced
  • 1 tsp ginger, minced
  • 2 small onions (150g)
  • 1 block firm tofu, cubed (450g)
  • 45 tbsp Thai Red Curry Paste
  • 1 13 oz can coconut milk*
  • 3/4 – 1 c cup veg  broth
  • 1 large mango (around 3/41 cup of flesh)
  • 3 tbsp soy sauce
  • 1 lime, juiced
  • 1/2 tsp red pepper flakes/chili flakes
  • 1 red bell pepper, chopped (210g)
  • 1 green bell pepper, chopped (250g)
  • 1 small broccoli head, cut into florets (200-250g)
  • To Serve: Jasmine rice, fresh cilantro, green onion tops and lime wedges

Instructions

  1. In a large shallow pan fry garlic, ginger, onion and chili over medium high heat until onions are slightly translucent. Add in the tofu and pan fry until browned (around 3-5 minutes). Add in the curry paste and fry for another 2 minutes (or until fragrant).
  2. Add in the coconut milk and vegetable broth. Stir to dissolve the curry paste and allow the curry to come to a simmer. Add in the mango puree, soy sauce and lime juice. Add in the bell peppers and broccoli. Then, turn the heat down to a medium and simmer for 12-15 minutes.
  3. Taste & adjust seasoning by adding in more soy sauce, lime juice chili and salt.
  4. Serve with jasmine rice and top with cilantro and lime wedges.

Notes

*Lower fat variation: you can substitute some coconut milk for soy milk and/or coconut yogurt. When substituting, I usually do: 100ml coconut milk, 100ml coconut yogurt & 200ml soy milk

  • Category: Entree
  • Method: Stovetop
  • Cuisine: Thai

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 407
  • Sugar: 20g
  • Sodium: 1603mg
  • Fat: 23.2g
  • Saturated Fat: 15.6g
  • Unsaturated Fat: 5.3g
  • Trans Fat: 0
  • Carbohydrates: 36.3g
  • Fiber: 8.6g
  • Protein: 20.4g
  • Cholesterol: 0

Keywords: vegan mango coconut curry