Fresh Mango and Tofu Curry
A simple, rich, mango curry with tofu. Bursting with fresh, fruity flavour and deep spices.
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 1block (200g) Firm Tofu
  • 1 White Onion
  • 1inch Piece of Fresh Ginger(peeled)
  • 3cloves garlic(peeled)
  • 1tsp Chilli Paste
  • 1/2tsp Garam Masala
  • 1/4tsp Ground Cumin
  • 3/4cup (180ml) Mango Puree*
  • 1can (400g/14oz) Coconut Milk
  • 2 Bay Leaves
  • 1/4tsp Salt
  • Fresh Coriander
  • Soy/Coconut Yoghurt
  1. Chop the tofu into 1 inch cubes. Heat a little oil in a frying pan and fry for 5-7 minutes, turning the pieces until they are golden brown on all sides. Take off the heat and set aside.
  2. Place the onion, ginger and garlic into a food processor or blender, and blitz until you have a smooth puree. Heat another large skillet with a teaspoon of oil and fry the puree with the chilli paste, garam masala and ground cumin for 10-15 minutes on a medium/high heat until most of the moisture is gone.
  3. Add the mango, coconut milk, bay leaves and salt and stir so everything is combined. Bring to a simmer.
  4. Add the tofu and stir in so it's coated with sauce, then simmer for another 5-10 minutes until the sauce is reduced and thick.
  5. Serve with rice, fresh coriander and a drizzle of soy or coconut yoghurt.
Recipe Notes

*I blended 1 ripe mango in a food processor, it's very important that the mango is ripe, otherwise the curry will taste bland. If you can't find a ripe mango, you can use canned puree, just make sure that the only ingredient is mango/water (ie. no added sugars)