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Mango curry was one of the first recipes I made for my Indian Kitchen cookbook. It was almost Summer when I was developing and collecting the recipes and ripe mangoes had started showing up in grocery stores.
Mangoes are abundant in India, where they are always juicy and sweet. In the US, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a very ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. For variation: Use chickpeas, tempeh or vegetables. (Recipe from Vegan Richa’s Indian Kitchen  Copyright © 2015 by Richa Hingle. )
As in many of my recipes, I use limited garam masala for flavor. Depending on the brand and how old it is or the recipe you follow to make your own, you can add less or more to preference. Add other spices such as cardamon, fenugreek leaves etc for variation.
Mango Curry Tofu
Ingredients Â
TOFU
- 14 ounces firm tofu
- 2 teaspoons safflower or other neutral oil
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon Garam Masala
- 1/4 teaspoon salt
CURRY
- 3/4 cup chopped red onion
- 1 1-inch knob of ginger
- 3 cloves garlic
- 2 tablespoons water
- 1 teaspoon safflower or other neutral oil
- 1/4 teaspoon cumin seeds
- 2 bay leaves
- 4 cloves
- 1 1/4 cups canned or culinary coconut milk
- 3/4 cup ripe mango pulp or puree, unsweetened or lightly sweetened canned, or 1 cup ripe mango (blend it with coconut milk)
- 1/2 teaspoon salt
- 2 teaspoons apple cider vinegar
- Generous dash of black pepper
- 1/4 teaspoon Garam Masala, for garnish
- 2 tablespoons chopped cilantro, for garnish
InstructionsÂ
- Tofu: Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.
- Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.
- Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.
- Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Book Links
My Vegan Indian Cookbook is now available in Print and digital (kindle) versions in US and Internationally. Check out the fabulous 5 star reviews on Amazon!
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- Chapters Indigo
- India – Amazon.in and Flipkart (Print book will be available May 20)
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Yumm! Served it with the chickpea naan, curried green beans, rice and steamed broccoli. Had the pakora as appetizer, and my dinner with 3 notorious carnivores was a success! I turned vegan only 3 months ago, and your book and website, has made the transition seamless. Thank you for offering your unique talent to the world. It makes it much more color- and flavorful!
That is a fabulous meal. So glad everyone loved it
Always a fave! Love this recipe!
thanks
This recipe is so delicious and flavorful!
Thanks!
I made this dish, and it tastes excellent! But mine didn’t turn out the pretty golden yours is. Mine is kind of grey. Not very appealing looking. Do you know why? Thank you.
Hi Rachel, It could be because the spices or onions got over browned. what kind of onions did you use?. It could also be the veggies leaking color if you added any veggies. I usually use mango puree from a can which is a bright orange (alphonso or kesar mango). The mangoes in the grocery stores tend to be less vibrant. The vibrant color of the canned mango puree keeps the sauce on the orange-brown side. With a fresh mango I usually get a lighter brown-beige colored sauce.
Yes, I used a fresh mango. Thank you. Tastes great though! Waiting for your cookbook to arrive in the mail this week.
Yeah mine turned out green. I made it from a can and followed the book verbatim. Since the red onion purée did turn brown, my guess is that I overcooked the onions?
This was absolutely fantastic, one of my favourite recipes. Thanks so much!! Do you have another Indian vegan cookbook in the works? Everything in your book has been absolutely delicious.
Awesome! so glad you love it! Not an Indian one, but a multicuisine one. I might do another Indian in the future. I keep posting more Indian recipes on the blog.
Thanks!! I’ll keep an eye out for your next book 🙂
This is an excellent recipe! So satisfying. My boyfriend does not like the flavor of coconut; do you think I could make this with almond milk or cashew cream?
Awesome! Yes you can use any other non dairy milk. You might have to cook a few mins longer with almond milk to get the desired consistency.
One of my favourite dishes I’ve ever cooked! Thankyou!
Awesome!
We made this again and it is still amazing!