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Creamy Vegan Mango Tofu Curry

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
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.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Curry, Mango, Tofu