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


  • 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


  • 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)

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