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
TOFU
- 14 ounces (396.89 g) firm tofu
- 2 teaspoons safflower or other neutral oil
- 1/4 teaspoon (0.25 teaspoon) cayenne
- 1/4 teaspoon (0.25 teaspoon) ground cinnamon
- 1/2 teaspoon (0.5 teaspoon) Garam Masala
- 1/4 teaspoon (0.25 teaspoon) salt
CURRY
- 3/4 cup (10.5 g) 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 (0.25 teaspoon) cumin seeds
- 2 bay leaves
- 4 cloves
- 1 1/4 cups (282.5 ml) canned or culinary coconut milk
- 3/4 cup (177 g) ripe mango pulp or puree unsweetened or lightly sweetened canned
- 1/2 teaspoon (0.5 teaspoon) salt
- 2 teaspoons apple cider vinegar
- Generous dash of black pepper
- 1/4 teaspoon (0.25 teaspoon) Garam Masala for garnish
- 2 tablespoons chopped cilantro for garnish
Instructions
- 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.
Notes
Nutrition
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Roy Mint says
February 11, 2016 at 12:02 pmOne of my favourite dishes I’ve ever cooked! Thankyou!
Richa says
February 11, 2016 at 12:38 pmAwesome!
Roy Mint says
December 10, 2016 at 5:12 pmWe made this again and it is still amazing!
Erin says
February 17, 2016 at 9:05 amThis 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?
Richa says
February 17, 2016 at 10:33 amAwesome! 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.
Ken Williams says
March 8, 2016 at 8:17 amThis 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.
Richa says
March 8, 2016 at 11:23 amAwesome! 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.
Ken Williams says
March 8, 2016 at 1:25 pmThanks!! I’ll keep an eye out for your next book 🙂
Rachel says
March 13, 2016 at 5:26 pmI 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.
Richa says
March 13, 2016 at 7:15 pmHi 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.
Rachel says
March 14, 2016 at 12:41 pmYes, I used a fresh mango. Thank you. Tastes great though! Waiting for your cookbook to arrive in the mail this week.
Ulric says
October 31, 2017 at 8:28 amYeah 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?
Victoria says
August 16, 2016 at 1:05 pmThis recipe is so delicious and flavorful!
Richa says
August 16, 2016 at 3:14 pmThanks!
Annelies says
February 3, 2017 at 10:57 amYumm! 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!
Richa says
February 3, 2017 at 1:12 pmThat is a fabulous meal. So glad everyone loved it
Romeo says
November 16, 2019 at 11:11 pmAlways a fave! Love this recipe!
Richa says
November 17, 2019 at 12:26 amthanks
Claudia says
June 16, 2017 at 5:26 amOh yes thank you ! Theres a mango curry cheese you can buy in asda I love so will be trying this :o)
John-Mark says
August 14, 2017 at 6:43 pmI am puzzled as to why your recipe for Mango Curry Tofu says “Serves: 2” and the nutrition information says “Serving size: 4.”
Is this recipe meant to serve 2 or 4?
Thanks! The recipe looks delicious!
Richa says
August 19, 2017 at 12:08 amit serves 4. updated
Kia says
November 24, 2018 at 12:26 pmHey Richa, a friendly heads-up that the recipe still says that it serves 4!
Kia says
November 24, 2018 at 12:29 pmI meant to say 2* 🙂
Swang says
February 5, 2018 at 6:38 pmThis is now my go-to curry recipe. It is amazing and so versatile!! (Flavour of the sauce is strong enough that you can have it over some rice… maybe coconut rice. Mmm.
Thanks for sharing!
Richa says
February 5, 2018 at 7:31 pmAwesome! Yes coconut rice will go wonderfully
D. Li says
February 26, 2018 at 5:31 pmDelicious! Thank you!
Kia says
November 24, 2018 at 12:28 pmThis was absolutely delicious. A bit sweet, a bit tangy, and very creamy. I doubled it to make 8 portions, and am so excited to eat it this week with cilantro rice! Thank you for an amazing recipe!
Richa says
November 27, 2018 at 11:00 pmawesome! thanks! updated
Mea says
December 14, 2018 at 3:13 amThis is our favourite curry and so easy to make! We must have done it 10 times. I would say when we make it it only serves 2 not 4 but it might be us cooking it down quite a lot/we want it all because it’s so good.
Dominique says
January 22, 2019 at 11:58 amHi Richa! I made this a couple of weeks ago and although I loved it, it tasted a little bitter. Do you know what could be the problem?
Richa says
January 22, 2019 at 12:00 pmawesome! probably old garlic or onion. old garlic when blended can turn bitter. Onion usually is not as old as you would be able to tell from a stale odor. When in doubt, use minced garlic.
Dominique says
January 22, 2019 at 12:03 pmThank you so much for your quick reply! I think I used old garlic, I will let you know how it tastes the next time I make this dish.
Sarah says
May 10, 2020 at 4:32 amThis happened to me as well!
Richa says
May 10, 2020 at 12:18 pmI explained it earlier that old garlic can sometimes turn green on cooking.
Jean C Smith, MD says
June 15, 2019 at 9:21 amI made this. It is excellent, but no way does it make 4 servings. Not just my opinion, but my daughter and her boyfriend (who loved it). This is 2 servings. You need to double the ingredients to make 4 servings.
Richa says
June 15, 2019 at 11:41 am🙂 i usually serve with another veggie side. the recipe is easily doubled, so definitely make more!
Shane says
July 29, 2019 at 6:34 pmSweet and spicy, making it a perfect summer curry. Added some peas, bell pepper and a jalapeño for extra color.
Richa says
July 29, 2019 at 7:11 pmawesome!