Wintertime and what’s better than to cook up a comforting curry or something that makes you want to cuddle up on the sofa? This recipe for mango tofu curry will take care of all of that for you! What’s even better? It is easy to make and it can be stored, or frozen, for your convenience.
Tofu is a great source of complete protein if you’re on a plant-based diet. It’s also cheap and you can buy it at almost all grocery stores.
All the things on the ingredients list is easy to find and you most likely will have a lot of them at home already.
This dish is also very child friendly. It is empirically proven since I have given it to my own son as a reference.
How to cook mango tofu curry
Bring out your blender or hand-mixer and mix crushed tomatoes, tomato paste, cashew nuts and coconut milk until you have a fine sauce.
Dice the onion, garlic, and ginger and fry it gently in the coconut oil for a couple of minutes until the garlic starts to be translucent. Add the turmeric and stir for yet another couple of minutes.
Pour the sauce that you have mixed into the saucepan with the onion, ginger and turmeric mix and bring to a boil. Lower the heat and let the sauce simmer for about 10 minutes.
While the sauce simmer it’s time to dice the tofu and mango. If you have the luxury of living in a country where mangos grow, my best advice is to stock up while it’s in season and freeze it in bits so that you can use it during off-season.
Put the mango and tofu into the sauce and let simmer for a couple of minutes. Serve this mango tofu curry with some quinoa or buckwheat and a side-salad.
Take care and be safe!
An easy to make child-friendly, vegan, gluten-free, mango tofu curry
- 1 onion
- 3 garlic cloves
- 1 inch fresh ginger
- 1 1/2 tbsp ground turmeric
- 1 tbsp cold pressed coconut oil
- 1 can crushed tomatoes
- 4 tbsp tomatoe paste
- 3/4 cup cashew nuts
- 1 can coconut milk
- 250 g mango (frozen or fresh)
- 300 g firm tofu
Add tomatoes, tomato paste, coconut milk and cashew nuts in a blender and mix until you have a fine sauce.
Dice the onion, garlic, and ginger and fry it gently in the coconut oil until the onion is a little bit translucent.
Add the ground turmeric and fry for another couple of minutes.
Pour the sauce into the onion and ginger mix and bring to a boil. Lower the heat and let it simmer for about 10 minutes.
Meanwhile, dice the tofu and mango.
Add the tofu and mango and cook until it is heated through.
Taste with salt and pepper.
Serve this dish with quinoa or buckwheat and a side-salad.