This Mango, Tofu and Coconut Milk Curry is bursting with flavour, perfect served over rice. Pieces of firm tofu are cooked in a coconut milk and mango chutney sauce to create a super easy vegan curry ready in no time. Light, dairy-free and delicious, it can be ready start-to-finish in one pot in less than 30 minutes.

PREP TIME5 mins

COOK TIME20 mins

TOFU DRAINING TIME25 mins

COURSEDinner, lunch, Side Dish

CUISINEIndian fusion

SERVINGS4

EQUIPMENT

  • Tofu press
  • Cast iron skillet/heavy based pan
  • INGREDIENTS

  • ▢1 packetfirm tofu 396g
  • ▢1 230 gmango chutney
  • ▢1 400 mlcoconut milk full fat
  • ▢2 tbsp.oil
  • ▢1onion white chopped
  • ▢1garlic clove crushed
  • ▢½ tsp.red chilli flakes
  • ▢½ tsp.white pepper powder
  • ▢salt to taste
  • ▢curry leaves handful of fresh
  • Cook Mode
  • Prevent your screen from going dark
  • INSTRUCTIONS 
  • Remove tofu from the packaging and drain all the water.
  • Keep tofu in kitchen paper and put something heavy so all the water comes out. (for 20-25 minutes)
  • Cut into cubes.
  • Heat one tablespoon oil, add the cut tofu and cook until golden all over.
  • Remove from the pan and leave it aside.
  • In the same pan add onion and saute for 3-4 minutes.
  • Now stir in crushed garlic and chilli flakes.
  • After 30 seconds add just half the mango chutney to the pan and mix well.
  • Add coconut milk, and fried tofu.
  • Bring it to boil and simmer for 8-10 minutes.
  • Stir in little more chutney (we did not) if needed and add salt.
  • Mix well.
  • Heat remaining oil in a small pan, add the curry leaves and fry for 30 seconds or until crisps.
  • Serve hot curry in a bowl, arrange fried curry leaves on top and sprinkle chilli flakes if you like.
  • Serve with piping hot plain basmati rice.
  • NOTES
  • You may add more/reduce mango chutney according to your taste. Spice/sweet levels of all the chutney are not same. Taste the chutney first before adding. 
  • If you want thinner consistency of the gravy, add extra 1/2 tin of coconut milk. 
  • Curry goes thicker once its cool down. 
  • Omit white/black pepper if don’t like the taste or spicy curries. 
  • If you have fresh mangoes, peel chop and add on top of the curry when served. 
  • NUTRITION
  • Nutrition Facts
  • Tofu Mango Coconut Curry
  • Serving Size
  • 1
  • Amount per Serving
  • Calories
  • 81
  • % Daily Value*
  • Fat
  • 8
  • g
  • 12
  • %
  • Saturated Fat
  • 1
  • g
  • 6
  • %
  • Trans Fat
  • 1
  • g
  • Polyunsaturated Fat
  • 2
  • g
  • Monounsaturated Fat
  • 5
  • g
  • Sodium
  • 11
  • mg
  • 0
  • %
  • Potassium
  • 56
  • mg
  • 2
  • %
  • Carbohydrates
  • 3
  • g
  • 1
  • %
  • Fiber
  • 1
  • g
  • 4
  • %
  • Sugar
  • 1
  • g
  • 1
  • %
  • Protein
  • 1
  • g
  • 2
  • %
  • Vitamin A
  • 183
  • IU
  • 4
  • %
  • Vitamin C
  • 2
  • mg
  • 2
  • %
  • Calcium
  • 10
  • mg
  • 1
  • %
  • Iron
  • 1
  • mg
  • 6
  • %
  • * Percent Daily Values are based on a 2000 calorie diet.