![['Close-up of a creamy vegan mango tofu curry with chunks of tofu and vibrant mango pieces.', 'Side view of a delicious vegan mango tofu curry in a bowl, garnished with fresh herbs.', 'Juicy vegan mango tofu curry, highlighting the rich texture and colors of the ingredients.', 'A vibrant plate of mango tofu curry showcasing creamy sauce and bright mango slices.']](https://dishlyx.com/wp-content/uploads/2026/06/vegan-mango-tofu-curry_1_U1-1.webp)
Creamy Vegan Mango Tofu Curry
A vibrant and creamy vegan curry combining ripe mango, tofu, and aromatic spices for a delicious and wholesome meal.
Ingredients
Fruits
- 1 large mango (ripe, peeled and cut into chunks) (can be substituted with frozen and thawed mango, but fresh is preferred)
Water
- 5 fl.oz water
Oil
- 2 tablespoons oil
Spices
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 cinnamon stick cinnamon stick
- 3 cloves garlic cloves (minced)
- 1 inch ginger (minced)
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1½ teaspoons Kashmiri red chili powder
Coconut Milk
- 14 ounces unsweetened coconut milk (canned)
Garam Masala
- 1 tablespoon garam masala
Salt
- 1 pinch salt (or to taste)
Vegetables
- 4.5 ounces fresh spinach
Herbs
- 1 bunch fresh cilantro (roughly chopped)
Lime
- ½ lime juiced (or more to taste)
Tofu
- 14 ounces extra firm tofu (pressed and drained)
Additional Oil
- 1½ tablespoons neutral oil
Cornstarch
- 2 tablespoons cornstarch
Yogurt
- 4 tablespoons unsweetened dairy-free yogurt
Nigella Seeds
- 2 teaspoons nigella seeds (or to taste)
Cooked Rice or Naan
- 4 servings Basmati rice (cooked) or Indian Naan
Instructions
- Sauté cumin, fennel, and cinnamon in oil until fragrant.
- Add garlic, ginger, ground spices, and cook for 1-2 minutes.
- Add mango, coconut milk, and simmer for 10 minutes.
- Stir in tofu, spinach, cilantro, lime juice, and cook for 5 minutes.
- Mix cornstarch with yogurt, add to curry, and simmer until thickened.
Notes
Press tofu well to remove excess water for better texture.