Creamy Mango Curry | Vegan

If you want a mild, but flavourful curry then I’ve got you covered. This vegan-friendly mango curry is creamy and the sweetness from the mango is SO good.

I used tofu but you could use any plant-based protein you like!

This dish is great pretty much all year round, but now that we're stepping into Autumn, the temperature is dropping and my need for all things comforting is rising, so this curry truly is the perfect comfort dish.

- VEGAN MANGO CURRY -

Serves: 2-3

You will need:

- 2 tbsp olive oil
- 1 onion
- 3 garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp curry powder
- Salt and pepper
- 1 tsp turmeric
- 250g mango
- 1 can (400ml) coconut milk
- 1 block firm tofu
- 1 tbsp cornflour
- small handful of coriander

Method:

1. Dice the onion, garlic and ginger.
2. In a pan on medium heat, add 1 tbsp of olive oil.
3. Add the onion, garlic and ginger to the pan and sauté for a few minutes until the onion is translucent.
4. Remove them from the pan and into a blender along with the curry powder, salt and pepper (I did around 1 tsp of each), turmeric, 1/2 (125g) of the fresh mango and the can of coconut milk. Blend until smooth.
5. Drain and press the tofu. Chop into small chunks and coat them in the cornflour.
6. Place the pan back on medium heat with 1tsp olive oil. Once hot, add the tofu. Cook for around 8 minutes until slightly crispy.
7. Add the sauce and cook for a further 5 minutes. In the last couple of minutes, add the rest of the fresh mango.
8. Serve between 2-3 with some rice and top with fresh coriander.