This Mango Coconut Tofu Curry is a deliciously creamy and spicy dish, perfectly balanced with the sweetness and freshness of fresh mango purée. Ready in just 30 minutes, it’s an easy and vibrant vegan curry that’s perfect for spring and summer!
INGREDIENTS
- 3 garlic cloves, minced
- 1 tsp ginger, minced
- 2 small onions (150g), chopped
- 1 block firm tofu (450g), cubed
- 4–5 tbsp Thai red curry paste
- 1 can (13 oz) coconut milk*
- 3/4–1 cup vegetable broth
- 1 large mango (about 3/4–1 cup of flesh), puréed
- 3 tbsp soy sauce
- Juice of 1 lime
- 1/2 tsp red pepper flakes or chili flakes
- 1 red bell pepper (210g), chopped
- 1 green bell pepper (250g), chopped
- 1 small broccoli head (200-250g), cut into florets
For Serving:
- Jasmine rice
- Fresh cilantro
- Green onion tops
- Lime wedges
INSTRUCTIONS
- In a large shallow pan, sauté the garlic, ginger, onions, and chili over medium-high heat until the onions become slightly translucent.
- Add the tofu and cook for 3–5 minutes, or until browned.
- Stir in the curry paste and cook for another 2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, stirring to dissolve the curry paste. Bring the mixture to a simmer.
- Add the mango purée, soy sauce, and lime juice. Then, stir in the bell peppers and broccoli. Reduce the heat to medium and let the curry simmer for 12–15 minutes.
- Taste and adjust the seasoning, adding more soy sauce, lime juice, chili flakes, or salt as needed.
- Serve with jasmine rice and garnish with fresh cilantro, green onion tops, and lime wedges.
Notes: *For a lower-fat variation, you can substitute some of the coconut milk with soy milk and/or coconut yogurt. A good ratio is 100ml coconut milk, 100ml coconut yogurt, and 200ml soy milk.
