A delightful and aromatic Mango Coconut Tofu Curry that combines the richness of coconut milk with the sweetness of mangoes, creating a flavorful vegan dish.
Mango Coconut Tofu Curry
- 1 block tofu, cubed
- 1 ripe mango, diced
- 1 can (400ml) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
- 2 tbsp cooking oil
- Fresh cilantro for garnish
- In a pan, heat cooking oil over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic, curry powder, and turmeric. Stir for a minute until fragrant.
- Add cubed tofu to the pan and cook until lightly browned.
- Pour in the coconut milk, stirring gently.
- Add diced mangoes, season with salt and pepper, and let it simmer for 10-15 minutes.
- Garnish with fresh cilantro before serving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
Nutritional information: Link to nutritional details